OLA Double Chocolate Ice Cream
2 x 50g Ola Pacifica dark chocolate (vanilla/cinnamon or orange)
100g Ola Roasted Cacao Nibs
4 eggs separated
3 tbsp honey, coconut sugar, raw or caster sugar
Line a loaf tin with Baking paper, place layer of 50g Ola Roasted Cacao Nibs at the base, and put to one side.
Melt 2x 50g Ola Pacifica dark chocolate in a double boiler, (metal bowl set over a pot of simmering water). When all melted turn off heat but leave bowl on pot to keep chocolate melted.
In a separate bowl, whisk the egg whites and 1½ Tbsp of honey until stiff.
In another bowl, whisk the egg yolks and 1½ Tbsp of honey;
Lightly whip the cream.
Using a spatula fold in melted chocolate into the egg yolk mixture
Fold the egg yolk chocolate into the whipped cream, then fold in the egg whites.
Fold through the mixture 50g Ola Roasted Cacao nibs
Spoon into the lined loaf tin, and place in the freezer (until frozen, 4hrs aprox)
To serve: Up lift the ice-cream via the baking paper
Unwrap sides, and slice into 6 portions
Plate and garnish with grated chocolate, cacao nibs, cinnamon, blueberries or seasonal fruit