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Friday, January 8, 2010

Chocolate Ice Cream

Chocolate Ice Cream

Serves 4

  1. · 500ml fresh whole milk
    · 250ml fresh whipping cream

  2. · 150g sugar

  3. ·45g cacao powder (24 % cocoa)
    ·25g 70 per cent chocolate couverture (min 70 % cocoa)


Pour the milk and cream into a pan over a gentle heat.

Add in sugar and stir until dissolved.

When the mixture reaches 40 degrees add the cocoa powder and chocolate couverture,
whisk until all the chocolate has melted.

Bring the temperature up to 85°C for 3-4 minutes to pasteurise the ingredients.

Place the base into the freezer for an hour, take it out and stir it well, then place back into the freezer to freeze again. Repeat the process 4 or 5 times until the ice cream is ready.


At step 5, you can fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing. (optional)

Here are some ideas for additions to your ice cream:

· Strawberries
· Blackberries
· Raspberries
· Peaches
· Cherries (or Maraschino Cherries)
· Chocolate chips
· Butterscotch chips
· Crushed Heath bars
· Crushed peppermint candy
· Chopped walnuts
· Chopped pistachio nuts
· Diced bananas
· Coconut
· Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in)
· Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)


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