Homemade Chocolate Ice Cream

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.


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