Incredibly Indulgent Dark Chocolate Ice Cream Recipe

As Charles M. Schulz once said, “All you need is love. But a little chocolate now and then doesn’t hurt”

To celebrate Chocolate Ice Cream Day, we are giving you a mouth-watering chocolate ice cream recipe.

500ml whole milk
500ml whipping cream
40g cocoa powder
250g dark chocolate
6 egg yolks
50g dark chocolate drops
150g caster sugar

Heat the milk and cream in a pan to just below boiling point then take off the heat. Make a paste with the cocoa powder by mixing it with a little of the heated milk and cream. Add the paste to the pan and whisk over a very low heat for five minutes.
Break up the chocolate and put in a bowl set over a pan of simmering water, stirring until the chocolate melts. Add the chocolate to the pan and stir until everything is combined.
Beat the egg yolks with the sugar, then add the warm milk and cream, stirring continuously. Once mixed well, return the mixture to the pan. Heat the mixture, to 80C on a probe thermometer and maintain for 15 seconds. Do not allow the mix to boil, or it will scramble!! (No one likes scrambled ice cream)
Turn off the heat and continue whisking for a few minutes to reduce the heat. Transfer the mixture to a container, and place in an ice bath to cool the custard as quickly as possible, and stir it regularly.
Once the mixture has cooled, add the dark chocolate drops and stir. Cover the container and place in the fridge for five hours (or, ideally, overnight). Strain the custard and churn in an ice-cream machine (if you have one) until the mixture is firm. Put the ice-cream in a sealed container and cover the top of the ice-cream with waxed or grease-proof paper. Pop in the freezer until you are ready to eat it.