Chocolate Souffle Recipe
with house-made vanilla ice cream
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Ingredients
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Chocolate Soufflé
Vanilla Ice Cream
Method
Chocolate Soufflé
- 1
Prepare the Chocolate
Preheat the oven to 190°C (375°F). Melt the dark chocolate and butter together in a double boiler or microwave until smooth. Let cool slightly.
- 2
Whip the Egg Whites
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- 3
- 4
Bake
Pour the soufflé mixture into greased individual ramekins, filling them about three-quarters full. Bake in the preheated oven for about 12-15 minutes until puffed and set.
Vanilla Ice Cream
- 5
Prepare the Ice Cream Base
In a saucepan, combine heavy cream, whole milk, and sugar. Split the vanilla bean and scrape the seeds into the mixture, then add the pod as well. Heat over medium heat until just simmering, then remove from heat.
- 6
- 7
Cook the Custard
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Strain through a fine-mesh sieve into a bowl and let cool.
- 8
Chill and Churn
Refrigerate the custard until completely chilled, then churn in an ice cream maker according to the manufacturer's instructions.
