Penny Come Quick chocolate ice cream

Freddy Bird

Freddy Bird

20th October 2017

Penny Come Quick chocolate ice cream

A quick and easy chocolate ice cream that's a real crowd pleaser at Lido Bristol.

Ingredients

  • 1 L full fat milk
  • 250ml cream
  • 260g sugar
  • 60g skimmed milk powder
  • 300g milk chocolate
  • 150g 70% chocolate
  • 1 teaspoon salt
  • 2 bottles Penny Come Quick - reduced to 3 tablespoons syrup

Method

Reduce the Penny Come Quick by heating gently until it becomes a thick syrup.
In a separate pan, heat the milk and double cream. Add the sugar, salt and milk powder.
When simmering pour over the chocolate, add the reduced stout and blend with a stick blender.
Cool and churn in your ice cream machine.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you