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.
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
MetricImperial
600mlDouble cream
75gDark chocolate (chopped)
30gCocoa powder
4Egg yolk(s) (free range)
115gUnrefined golden caster sugar
1 tspChocolate extract
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
