Ultimate Chocolate Ice Cream

Ultimate Chocolate Ice Cream

How can just five simple ingredients combine to become this heavenly? Centuries ago they may have thought this to be magical, but since the birth of refrigeration, its easier than ever to eat divine ices. While there are many incredible shop bought ice creams out there, I'm a huge advocate of homemade. Trust me when I say that more often than not it's worth the effort!

There are many chocolate ice cream recipes online. I've seen many that call for less egg yolks, but I find my recipe to be rich, smooth and delicious. I can't stop myself from making it this way.

This recipe will require the use of an ice cream machine. I tend to use Green & Blacks Organic Dark Cooking Chocolate for this recipe, or their Organic 70% Dark Chocolate if their cooking chocolate isn't available. Use the best quality chocolate you can find.

8
4h
Serves
8
Prep
10m
Cook
50m
Total
4h
Video

Ingredients

250ml whole milk

250ml double cream

125g caster sugar

5 egg yolks

100g good quality dark chocolate

Method

  1. Combine the milk and cream in a large saucepan and place on a medium heat, bringing it to a gentle simmer.
  2. While the milk and cream are warming, whisk the egg yolks and the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
  3. Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stiring constantly, until thick enouch to coat the back of a spoon. It should be thick and velvety.
  4. Once the mixture has reached its desired consistency, turn off the heat. Break the chocolate into small pieces and tip into mixture stiring constantly until melted (you could also melt the chocoalte in advance and stir it into the ice cream custard). Once fully combined, pour the mixture back into your mixing bowl that you used early.
  5. Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
  6. Decant the ice cream into a tub and enjoy right away or keep fresh in your freezer for another occasion.

Ingredients

250ml whole milk

250ml double cream

125g caster sugar

5 egg yolks

100g good quality dark chocolate

Tap for method

Method

  1. Combine the milk and cream in a large saucepan and place on a medium heat, bringing it to a gentle simmer.
  2. While the milk and cream are warming, whisk the egg yolks and the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks whisking constantly as you do.
  3. Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stiring constantly, until thick enouch to coat the back of a spoon. It should be thick and velvety.
  4. Once the mixture has reached its desired consistency, turn off the heat. Break the chocolate into small pieces and tip into mixture stiring constantly until melted (you could also melt the chocoalte in advance and stir it into the ice cream custard). Once fully combined, pour the mixture back into your mixing bowl that you used early.
  5. Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per manufacturers instructions.
  6. Decant the ice cream into a tub and enjoy right away or keep fresh in your freezer for another occasion.

Nutrition

Calories
296
Fat
21.2
g
Saturates
12.0
g
Carbs
24.0
g
Sugars
20.5
g
Fibre
1.3
g
Sodium
31
mg
Protein
4.6
g

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