Chocolate ice cream

Serves 6-8

  • 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



1. Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.



2. 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.



3. 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.

Nutritional Information

Chocolate ice cream

An easy homemade ice cream recipe

0 foodies cooked this
Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)
Serves 6-8
35m (plus churning time in ice cream machine)
Not too tricky
Method

Recipe by Ginny Rolfe

1. Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.

2. 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.

3. 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.

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Nutritional Information Amount per serving:
  • Calories 299 15%
  • Carbs 17.4g 8%
  • Sugar 16.7g 19%
  • Fat 23.6g 34%
  • Saturates 14.3g 72%
  • Protein 4.1g 9%
Of an adult's reference intake

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