Chocolate mocha and cardamom ice-cream

Serves 6-8 (makes about 1 litre)

(Jason Lowe)

The secret to a good chocolate ice-cream lies in the quality of the chocolate you are using. I'm a big fan of Amedei Tuscany chocolate but a good 70 per cent cocoa bar will also do.

You can find Turkish coffee, flavoured with cardamom, in Turkish or Middle Eastern supermarkets, or you can simply make some espresso and crush up some cardamom pods in a coffee grinder, and infuse it in the coffee for a few minutes.

1 cup (100ml) of strong Turkish coffee with cardamom (see above)
1 litre milk
125g glucose syrup
125g sugar
100g good-quality cocoa powder
300g extra bitter chocolate, at least 70 per cent cocoa solids

Bring the milk, sugar, glucose and cocoa powder to the boil, stirring occasionally to ensure the sugar has melted.

Pour on to the chocolate with the strained Turkish coffee and stir until all the chocolate has melted.

Leave to cool before churning in an ice-cream machine. Serve in a bowl with Turkish Delight.