Chocolate Ice Cream with Coriander and Plum Compote

Ingredients

• 200 g dark chocolate (at least 70% cocoa content)
• 1 vanilla pod
• 2 tbsp cocoa powder
• 0.5 tsp ground coriander
• 250 ml milk (3.5% fat)
• 150 ml whipping cream
• 600 g ripe plums
• 30 g Butter
• 1 cinnamon stick
• 2 cloves
• 30 g Honey (2 tbsp)
• 200 ml red wine (or red grape juice)
• 50 g walnuts

Instructions

1. 1.

   Chop the chocolate into small pieces. Split the vanilla pod lengthwise and scrape out the seeds. In a small saucepan gently warm the chocolate, cocoa powder, coriander, and milk until the chocolate melts. Let the mixture cool.

2. 2.

   Briefly whisk the chocolate milk with an electric mixer. Whip the cream to stiff peaks with an electric mixer and carefully fold it into the chocolate milk. Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions. If you don’t have an ice cream maker, place the mixture in a freezer for about 5 hours, stirring every 30–60 minutes to prevent ice crystals from forming.

3. 3.

   Meanwhile wash, quarter, and pit the plums. Melt the butter in a saucepan and sauté the plums with the spices and honey for 2–3 minutes. Deglaze with red wine and simmer over medium heat for 10–12 minutes. Remove the compote from the heat and let it cool.

4. 4.

   Coarsely chop the walnuts and fold them into the compote. Arrange the compote on a plate and use an ice cream scoop to cut half-spheres from the ice cream. Serve immediately.