Chocolate Ice Cream

Making ice cream is surprisingly straightforward. There are many ways for the freezing process – but I found this was pretty easy, as it requires no repeat stirring every hour. This is another great recipe from my Grandmother’s archives.  In her cookbooks, there are telltale signs that the pages that contain this recipe have been well over used. Small explosions of powdered chocolate seem to dot the margins and map their way across the pages that also include her marvelous Bombe Au Chocolat and Iced Soufflé. But there is no sign as to which of these recipes might have been the household favourite, so I’ll be trying them all out over the summer holiday.

4 egg yolks
120g of sugar
1 pinch salt
3/4 pt. single cream
170g melted dark chocolate (70% cocoa solids)
2 tbsp. cocoa powder
1/2 pt. double cream (whipped)
A cup of chocolate chips or chopped chocolate (milk, dark or white)

In a heat proof bowl beat the egg yolks, sugar and salt until the colour pales. Heat the single cream to just steaming (not boiling) temperature and stir in the cocoa powder. Very slowly add this to the beaten yolk, whisking all the while until mixture has blended together.

Place the bowl over a saucepan of hot water (bain-marie) and cook, stirring continuously, until custard is thick enough to coat the back of the spoon. Melt the chocolate in a separate bowl over the bain-marie.

Strain the custard to get rid of lumps you might have and stir in melted chocolate. Set aside to chill and once cooled completely. Whip the double cream until it is stiff and mix this along with the chocolate chips into chocolate custard mixture then freeze for at least 3 hrs.

Serve with what ever you like with your ice cream! Crushed hazelnuts and extra chocolate sauce is my favourite.

Tip: For an added (grown up twist) twist add a shot of fresh espresso to the hot single cream stage, for a coffee kick. Even swap out the chocolate chips for the zest of an orange.


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