Douglas Fir choc ices

Sam Bryant

Sam Bryant

2nd January 2018

Douglas Fir choc ices

This recipe for choc ices uses Douglas Fir pine oil. It's from our menu at Coal Rooms, Peckham Rye.
[Photography by Charlie McKay]


  • ⁣6 leaves gelatine, bloomed
  • 380g egg yolks
  • 420g caster sugar
  • 900g lightly whipped cream
  • 600g pine oil (400g douglas fir blitzed with 400g neutral rapeseed oil, hung and drained through
  • muslin overnight)
  • 150ml water
  • 500g Valrhona 70% bitter chocolate


⁣1. Whisk yolks till thick.
2. Heat the sugar and water until 121C
3. Take off the heat, squeeze the excess water from the gelatine
4. Whisk into the sugar mix, trickle into the egg yolks with the mixer running on a slow speed
5. Once all the sugar stock has been added, crank the mixer up to full and keep whisking until cool.
6. Fold in the cream and oil.
7. Pour into ice cream moulds and set on -24C
overnight until completely set.
In the morning:
1. Gently melt the chocolate in a bowl over a
pan of barely simmering water
2. Remove the ice creams from the moulds, dip into
the melted chocolate and allow the excess to drip off coating the entire choc ice
3. Have a sheet of polystyrene ready that you can push the sticks into and place them one
by one back into the freezer
4. Increase the temperature of the freezer to

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