I’ve been dying to try a new ice cream recipe since figuring out that base vanilla ice cream without cream. Since we’ve already done a strawberry flavour for G1, I figured it was time to make something for G2. Check out our chocolate ice cream recipe…
- 500 ml milk
- 5 egg yolks
- 150g milk chocolate, melted
- 8 tbsp milk powder
- 2 tbsp cocoa powder
- Freeze your ice cream mixing bowl for 24 hours ahead of time.
- Pour the milk and egg yolks into a saucepan and stir with a whisk over medium heat until the mixture starts to thicken – be very careful not to over to this or you will end up with egg custard.
- Sieve the egg mixture into a mixing bowl.
- Stir in melted chocolate, sifted cocoa powder and milk powder.
- Whisk the mixture until well combined.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the mixture into the ice cream mixing and churn until you have the consistency of soft serve ice cream.
- Pout the mixture into a container and freeze until firm.
If you don’t have an ice cream mixer, I believe this recipe still works pretty well using conventional methods. Do step 2 to 6, then:
- Whisk the mixture until the volume increases.
- Put it in the freezer for 2 hours.
- Whisk the mixture again.
- Pour the mixture into a container and freeze until firm.
- Now it’s ready to serve.
Tips on Melting Chocolate:
Melting chocolate is very sensitive. Over do it and you will ruin its consistency. The best way to melt chocolate is to put it into a double boiler. Of course, that’s messy and time consuming. The easy way – but more sensitive way – is to use the microwave. If you do use the microwave, make sure you stop it every 20 seconds or so to give it a stir. Once it is mostly melted, keep stirring until the rest of the chocolate melts. Remember! If you go too far, the chocolate texture will be ruined and you will have to throw it away and start over.