Jamie Oliver

Chocolate ice cream

An easy homemade ice cream recipe

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Chocolate ice cream

Serves 6
Cooks In35 minutes plus churning time in ice cream machine
DifficultyNot too tricky
Nutrition per serving
  • Calories
    299
    15%
  • Fat
    23.6g
    34%
  • Saturates
    14.3g
    72%
  • Protein
    4.1g
    9%
  • Carbs
    17.4g
    7%
  • Sugar
    16.7g
    19%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    299
    15%
  • Fat
    23.6g
    34%
  • Saturates
    14.3g
    72%
  • Protein
    4.1g
    9%
  • Carbs
    17.4g
    7%
  • Sugar
    16.7g
    19%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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Method

Recipe by Ginny Rolfe

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

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.

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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