Ice Cream Of The Gods
Our Ice Cream of the Gods is no ordinary ice cream, and it’s coming to a store near you at last! :
Belfast City Hall
Beverly, North Humberside
Brushfield Street, London
Bury St Edmunds
Cheapside St. Paul's, London
Covent Garden, Monmouth Street, London
Covent Garden Piazza, London
Euston Train Station, London
Glasgow, Buchanan Street
Leeds Chocolate Metropolis
Manchester Market Street
Rabot 1745, Borough Market, London
Regent Street, London
Tottenham Court Road
Victoria Street, Westminster, London
We hope you agree it was worth waiting for. It took us a while to finally make a Hotel Chocolat ice cream because we didn’t want it to be ordinary. We wanted something no one had ever tasted before, so we went back to the cocoa bean. Instead of making an ordinary chocolate ice cream, we decided to infuse ours with pure roasted cocoa.
There were no recipes for what we wanted to do, so our chef David Demaison just started from scratch, crushing roasted cocoa nibs into a fine powder and blending it with ice cream.
David came up with the idea of infusing a mix of Jersey milk and cream with the cocoa nibs before removing them with a sieve. He left it for a couple of hours, then overnight. After 48 hours, the cream was transformed. “The cream changes to a subtle taupe colour as the nibs infuse,” says Angus. “You might think it was vanilla, but then you taste it and realise it really is something else.”
There are thousands of chocolate ice creams, some of them sprinkled with cocoa nibs. But no one has ever infused cocoa directly into the cream before. We decided to call this recipe the Ice Cream of the Gods, not just for the heavenly flavour notes, but after the name of the cocoa plant itself: Theobroma cacao, which translates literally as ‘cocoa, food of the gods’.
Ice Cream contains: milk, may contain soya. Cone contains: Milk, Soya, Wheat, Gluten. May contain traces of tree nuts.