Chocolate ice cream



  • 100 g 70% cocoa dark chocolate , broken into pieces
  • 300 ml full-fat milk
  • 85 g sugar
  • 3 free-range egg yolks
  • 300 ml whipping cream


Recipe by Ginny Rolfe

Put the chocolate pieces and milk in a heavy-based saucepan. 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.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.


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