Creme fraiche gives this chocolatey ice cream a rich flavour and slightly savoury edge. It's perfect for serving on top of chocolate cake or just as it is sprinkled with some chocolate chips.
- 170g chocolate, chopped
- 250ml milk
- 450g creme fraiche
- 100g caster sugar
- 4 tbsp. maple syrup
- 1 tsp. vanilla extract
Put the chocolate and milk into a blender and whiz until the chocolate is very finely chopped. Add the creme fraiche, sugar, maple and vanilla, then keep pulsing until the sugar dissolves.
Pour the mix into an ice cream maker and churn according to manufacturer's instructions, or pour into a freezer-proof container and freeze for 3-4 hours, stirring halfway through freezing. Take out of the freezer for 15 minutes before serving. Tastes best if you leave it in the freezer overnight.