My eldest daughter, who is 4, recently asked me if I knew how chocolate ice cream was made. Delighted with her interest in cookery and happy to show off my knowledge, I explained the method, stating it was something that we could, in theory, successfully make at home. Not totally convinced she proceeded with a proof of the pudding approach, and much to her credit a few hours later she was tucking into homemade chocolate ice cream. I think I got played!
Anyway, here is how we made it:
Dark Chocolate Ice Cream
250ml Milk – full fat
250ml Whipping Cream
100g Dark chocolate
3 Egg Yolks
100g Caster Sugar
- Bring the cream & milk to the boil.
- Whisk the egg yolks with the sugar in a large bowl.
- Pour the hot cream/milk onto the yolks and whisk until smooth.
- Heat the mixture, over a moderate heat, in a clean saucepan, stirring all the time, until the custard thickens.
- Whilst still hot, add the chocolate in small pieces. Leave for 2 minutes and then stir until glossy and smooth. It is important that you don’t stir immediately, as the chocolate needs time to melt first (stirring too early will produce a grainy texture).
- Pass through fine sieve into a jug. Cover with clingfilm & allow to cool.
- Place in the fridge until completely cold.
- Place a metal bowl in the freezer for at least 10 minutes. Pour in the chocolate custard mix and place in the freezer.
- Whisk every 30 minutes until set. This is vital as it breaks up the ice crystals resulting in a creamy texture. It should take between 2 and 3 hours to freeze completely.
- As this is home-made ice cream it will need a few minutes out of the freezer before it is ready to scoop.
- Anything you don’t immediately eat should be removed from the bowl and stored in a tightly covered plastic food container.