Chocolate Icecream

Photo by Julie O’Malley

Chocolate Icecream

450ml thickened cream
150g Nestle Plaistowe Couverture Deluxe Chocolate or one with min 60% cocoa, roughly chopped
1 tsp vanilla extract
2 egg yolks
75g caster sugar

  • Place the cream and chocolate into bowl over simmering water. Cook over a low heat, stirring occasionally until mixture is smooth.
  • Attach wire whisk to KitchenAid. Pour the mixture into the mixing bowl. Turn to speed 2, add the vanilla, egg yolks and sugar, mixing for 1 min.
  • Place the bowl into the fridge and chill for 30 mins or until the mixture is really cold but not set firm.
  • With the ice cream maker turned on. Pour the mixture into the bowl. Churn for 25 mins until the mix is rising up onto the paddle.
  • Remove from the bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze over night for a firm consistency. Remove from the freezer and stand for 5 mins before scooping and serving.

Photo by Julie O’Malley

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