About the bake
This indulgent chocolate ice cream is smooth and deliciously creamy, a chocoholics dream. The perfect accompaniment to an after dinner dessert or simply scooped in a cone on a warm summer's day.
Method
Step 1:
Melt the chocolate and cream together in a saucepan over a low heat and add the cocoa powder. Whisk together and stir continuously ensuring that the mix does not boil, until the chocolate has completely melted. Remove from the heat.
Step 2:
In a separate bowl whisk together the egg yolks and sugar until light and fluffy, then gradually pour the hot cream mixture over the top and whisk together.
Step 3:
Pour the mix back in to the saucepan and warm over a low heat. Stir continuously for 5 minutes, you will notice that the custard will thicken and coat the back of a metal spoon. Be careful not to boil the mix.
Step 4:
Set aside to cool.
Step 5:
Once fully cooled churn the ice cream in a machine. Spoon the mixture into an airtight container, old ice cream tub or loaf tin and freeze.
Ingredients
- 600ml Double cream
- 75g Dark chocolate (chopped)
- 30g Cocoa powder
- 4 Egg yolk(s) (free range)
- 115g Billington's Unrefined Golden Caster sugar
- 1 tsp Chocolate extract
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Ingredients
- 600ml Double cream
- 75g Dark chocolate (chopped)
- 30g Cocoa powder
- 4 Egg yolk(s) (free range)
- 115g Billington's Unrefined Golden Caster sugar
- 1 tsp Chocolate extract