Homemade Double Chocolate Ice Cream
Satisfy your chocolate craving with this creamy, indulgent ice cream. A rich, luscious flavour with a velvety smooth texture.
Equipment
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Stick blender wt whisk Or hand whisk
- 1 Ice Cream Maker Optional (See recipe for a simple, manual alternative)
Ingredients
- 4 yolks Egg
- 100 grams Sugar (Caster or superfine)
- 230 ml Double cream
- 210 ml Milk (Full fat is best)
- 1 tsp Vanilla extract
- 25 grams Cocoa powder
- 100 grams Chocolate (Milk or dark)
Instructions
Prep
- Separate the egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- If using a bar of chocolate instead of chips, chop it into small pieces to assist with melting
- Weigh/ measure out your other ingredients.
To Make
- Combine the milk and cream and heat over a medium high heat. Remove from the heat just before it boils. Add the vanilla extract, cocoa powder and chocolate and whisk well until melted and combined
- As the milk is cooling, place the sugar and egg yolks into a clean bowl and whisk vigorously until well combined. The mixture will become paler and increase in size after a couple of minutes
- While still whisking vigorously, pour the chocolate mixture slowly into the egg
- Return the mixture into the pan on a low medium heat and keep stirring for 3-4 minutes or so until the mixture thickens. To test the thickening, dip a spoon into the custard and run your finger down the back. If it leaves a clean line and holds its shape somewhat then its ready
- Remove from the heat, place in a bowl and cool to room temperature. Place it in an ice bath if you wish to speed up this process (See recipe notes) Stir frequently during the cooling process
- Once cooled, if using an ice cream maker, follow the user guidelines for best results. Once churned, place in a resealable, freezer-safe container and freeze for 4-6hrs or overnight
- If making the recipe manually, cool the mixture as described above in the ice bath and then continue vigorously whisking the mixture for several minutes (depending on whether you're whisking by hand or by electric hand mixer. Once this is done, place in a resealable, freezer-safe container for ½ hour. After ½ hour, remove and stir well using a spatula or a spoon, making sure to scrape down the sides of the container and place back in the freezer. Repeat this process every ½ hour for the next 2 hours. After this, repeat every hour until the desired consistency and smoothness is reached. This repeated process discourages the formation of ice crystals and leaves you with a delicious, smooth ice cream
To Serve
- Store in the freezer and take out 10-20 minutes before serving (depending on your ambient temperature) to allow the ice cream to soften a little. Serve as desired
Notes
-
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn't reach into the ice cream mixture and stir occasionally until cooled
Nutrition
Calories: 355kcal
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