Chocolate Ice Cream

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100 g 70% cocoa dark chocolate, broken into pieces

300 ml full-fat milk

85 g sugar

3 free-range egg yolks

300 ml whipping cream


Recipe by Ginny Rolfe

Put the chocolate pieces and milk in a heat proof bowl.

Use a bay marie .

Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together )

Beat the sugar and egg yolks in a separate bowl until pale and thick.

Fold egg mix into the cooled chocolate milk mix.

Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.

Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture.

Churn in an ice-cream machine, according to the manufacturers instructions, until its frozen.

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