Why chocolate ice cream is a good choice
This recipe for Chocolate Ice Cream relies on a traditional custard base which ensures a smooth and velvety finish. By using real dark chocolate and high quality cocoa powder, the depth of flavour is much more intense. The balance of double cream and whole milk creates the ideal fat content for a luxurious mouthfeel. It is a reliable method that delivers consistent results every time you make it.
How to cook chocolate ice cream
Heat the base: Pour the whole milk and double cream into a medium saucepan and set it over a low heat. Bring the liquid to a gentle simmer but do not let it reach a full boil. In a separate bowl, whisk the egg yolks and caster sugar together until the mixture looks pale and slightly thickened. This creates the foundation for your smooth Chocolate Ice Cream.
Combine and cook: Slowly pour the warm milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling. Return the entire mixture to the saucepan and stir continuously over low heat with a wooden spoon. Cook the custard until it is thick enough to coat the back of the spoon. Remove the pan from the heat immediately to stop the cooking process.
Add the chocolate: Stir in the cocoa powder and the chopped dark chocolate while the custard is still hot. Continue stirring until the chocolate has melted completely and the mixture is dark and glossy. Add the vanilla extract and pour the liquid through a fine sieve into a clean bowl to remove any lumps. This ensures your homemade dessert has the finest possible texture.
Chill and freeze: Let the mixture cool to room temperature before placing it in the fridge to chill thoroughly for at least four hours. If you have an ice cream maker, churn the mixture according to the manufacturer instructions. Otherwise, pour it into a container and freeze it, whisking every hour to break up ice crystals. Once firm, your Chocolate Ice Cream is ready to be served.
My best tips for chocolate ice cream
Using a high percentage dark chocolate will give your Chocolate Ice Cream a much richer and more sophisticated taste. Make sure the custard base is completely cold before you start the churning or freezing process as this prevents large ice crystals from forming. If you do not have an ice cream machine, you can still achieve a good texture by whisking the mixture vigorously every thirty minutes during the first few hours of freezing.
Always store the finished dessert in an airtight container to prevent it from picking up other flavours from the freezer. For the best serving experience, take the container out of the freezer about ten minutes before you plan to eat. This allows it to soften slightly and makes it much easier to scoop into bowls or cones. Adding a pinch of sea salt to the custard can also help to enhance the deep chocolate notes.
You can also try these recipes:
homemade danish meatballs,
glazed turkey breast or
grilled brisket.
