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Chocolate ice cream

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


  • 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


  1. Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk.
  2. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
  3. 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.
  4. 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.
  5. Pour into a bowl and leave to cool, stirring occasionally.
  6. Once cooled, whip the cream into soft peaks, and fold through the chocolate mixture.
  7. Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.

Watch the video: How to make Ice Cream without an Ice Cream Machine. 3 Easy Methods


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