COOK ICE CREAM RECIPES

Name: Chocolate ice cream
Total time: 35 min
Yield: 6
Ingredients: 100 g dark chocolate (70%); 300 ml full-fat milk; 85 g sugar; 3 free-range egg yolks; 300 ml whipping cream

CHOCOLATE ICE CREAM | CHOCOLATE RECIPES | GINNY ROLFE FOR ...

Chocolate ice cream | Chocolate recipes | Ginny Rolfe for ... image

Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)

Total Time 35 minutes

Yield 6

Number Of Ingredients 5

Ingredients

100 g dark chocolate (70%)
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream

Steps:

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.

Nutrition Facts : Calories 299 calories, FatContent 23.6 g fat, SaturatedFatContent 14.3 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 16.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHOCOLATE ICE CREAM | CHOCOLATE RECIPES | GINNY ROLFE FOR ...

Chocolate ice cream | Chocolate recipes | Ginny Rolfe for ... image

Everyone needs a good recipe for ice cream. This is very rich, so generally one scoop should be enough (seriously!)

Total Time 35 minutes

Yield 6

Number Of Ingredients 5

Ingredients

100 g dark chocolate (70%)
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream

Steps:

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.

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