Chocolate ice cream
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Chocolate ice cream
Made with 70% cocoa dark chocolate
Made with 70% cocoa dark chocolate
Serves 6
Cooks In35 minutes plus churning time in ice cream machine
DifficultyNot too tricky
Nutrition per serving
Calories 299 15%
Fat 23.6g 34%
Saturates 14.3g 72%
Sugars 16.7g 19%
Protein 4.1g 8%
Carbs 17.4g 7%
Of an adult's reference intake
Ingredients
- 100 g dark chocolate (70%)
- 300 ml full-fat milk
- 85 g sugar
- 3 free-range egg yolks
- 300 ml whipping cream
Recipe From
Jamie Magazine
By Ginny Rolfe
Method
- Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
- Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
- Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
- Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
- Pour into a bowl and leave to cool, stirring occasionally.
- Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
- Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.
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