All Recipes Ices, Ice-Cream and other Frozen Desserts Julie O’Malley Recipes with Photos

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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