- 1 litre milk
- 1 litre cream
- 200g sugar
- 200g trimoline
- 350g egg yolk
- 400g dark chocolate 70%
- 60g coco powder
- 2tsp ground corriander
chocolate and corriander ice cream
peter Jackson
5th December 2011
chocolate and corriander ice cream
Boil milk and cream and trimoline and coriander remove leave two hours, whisk egg yolks and sugar to...
Ingredients
Method
Boil milk and cream and trimoline and coriander remove leave two hours, whisk egg yolks and sugar together. Reboil cream mix Make as anglaise, pour over chocolate and add coco, pass, chill, churn
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
