Chocolae Ice Cream

 chocolate ice cream


  • 100 g 70% cocoa dark chocolate, broken into pieces

  • 300 ml full-fat milk

  • 85 g sugar

  • 1 tbs cocoa
  • 3 egg yolks

  • 300 ml whipping cream


  1. Put the chocolate and the milk in a heavy based pan and warm until the chocolate is fully dissolved.  Do not allow the mixture to boil otherwise it will curdle.
  2. Set the chocolate / milk mixture aside to allow to cool.
  3. Place the cocoa and a little milk in a cup and mix until smooth.  Add more as necessary until it produces a smoth psate.             
  4. Add the cocoa / milk mixture to the chocolate mix.  Stir until fully mixed.
  5. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don't allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
  6. Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer's instructions, until it's frozen.