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Thursday, April 26, 2012

Chocolate Ice Cream!

I apologize. I can't seem to find my ice cream scoop and i can't get a decent picture of the ice cream. So trust me when i say this is awesome. Alright? Smile

When making ice cream, we generally have a base custard mixture to which flavours are added in. and this is a really basic recipe for a rich chocolate ice cream.


180ml milk
2 egg yolks
50g caster sugar
70g bittersweet chocolate
1 1/2 tbsp cocoa powder
1 tsp instant coffee powder
140ml pure cream
1 tsp vanilla extract


Heat the milk and vanilla essence.

In a bowl, whisk the egg yolks and sugar together. Whisk till pale.

Slowly, add in the heated milk while whisking continuously to prevent cooking of the eggs.

Pour the mixture back into the pot and thicken, while stirring constantly over low heat to prevent cooking the eggs as well.

* Should you accidentally scramble the eggs, either sieve the mixture before continuing or use a hand blender to blend it all together. If this happens, and you were intending on making vanillia ice cream, i would suggest that you change the flavour, as it will have a slight flavour of cooked eggs, but if you changed the flavour to something else, the eggy-ness would not be so prominent.

After the mixture thickens, take it off the heat and let it cool slightly. Then add in the chocolate pieces. Stir to ensure that all the chocolate pieces have melted and are well combined.

In a small bowl, combine the cocoa and coffee powder, if using. Add into the chocolate custard mixture and stir to combine.

Sieve the mixture to ensure that you get a smooth creamy ice cream.

The mixture should be relatively cool now. If not, place it over a bowl of ice water to reduce the temperature.

Add in the cream. *Should you feel that the mixture is too thick, add a little more cream. I have made adjustments to this in my recipe but feel free to change it to suit your tastes.

Cover the bowl well and chill in the fridge for as long as you can.

Pour the chilled mixture into the ice cream machine and let it churn for 20 mins.



**A note about homemade ice cream – From my experience, since this is homemade and it has no weird chemicals and ingredients, this ice cream melts quite fast. So be sure to eat it quick and keep it frozen at all time. Although.. it would make a awesome thick chocolate shake should it melt. hehe.

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