Chocolate Ice Cream

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By Darren Purchese

One of life’s greatest pleasures…this ice cream is irresistible and full of chocolatey goodness and flavour.

Time

1

hour

45

minutes

Degree of Difficulty

Medium

Save

0

Portions

6
servings

Share Recipe

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Ingredients

Servings

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350 ml milk, whole
75 ml cream, thickened
85g caster sugar
60g egg yolks (3 large eggs)
140g dark chocolate, melted
1

Place the milk and the cream into a saucepan and bring to a simmer, remove from the heat and set aside.

 

2

In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.

 

3

Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk.

 

4

Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.

 

5

Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C.

 

6

Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.

 

7

Once cool churn in an ice cream machine. Store the ice cream in the freezer until needed.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

 

1
0 hours 0 minutes

Place the milk and the cream into a saucepan and bring to a simmer, remove from the heat and set aside.

2
0 hours 0 minutes

In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.

3
0 hours 0 minutes

Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk.

4
0 hours 0 minutes

Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.

5
0 hours 0 minutes

Place the pan back onto a low to medium heat and stir constantly while cooking the ice cream base to 82°C.

6
0 hours 0 minutes

Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.

7
0 hours 0 minutes

Once cool churn in an ice cream machine. Store the ice cream in the freezer until needed.

* Tip: You can make the ice cream base up to four days in advance but try to churn the ice cream on the day of serving to achieve the best possible result.

Recipe Tags chocolate, frozen