The Spring, after a rough beginning, is finally here. Everything’s blooming, and although some mornings it’s still a little bit frosty, the temperature during the day stays in enjoyable mid 20ºC.

It’s so beautiful, that even I, a winter enthusiast, am looking forward to going outside. We even reactivated our little ritual of stopping for an ice cream on our way home. The little ice cream parlour near our place, is also getting busier every day. But although most of the seats are usually taken, they still keep their opening hours rather short. They change it for the Summer, but so far it’s quite possible we can miss our little after hours treat if we have to stay at work longer.

So lately, we decided to make our own. Not because we don’t like the ready made ice cream, but more to try out new flavours, which then are available from the freezer 24/7. I mean, if they are still there. We don’t have an ice cream maker, but this didn’t stop us, same as it didn’t stop us last year making this rum & raisin flavoured ice cream.

300ml (1 ¼ cup) milk

100g (3 ½ oz.)dark chocolate

25g / 2 Tbsp of butter

3-4 drops vanilla flavour

100g (½ cup) sugar

4 eggs

300ml ( 1 ¼ cup) whipping cream 30%

Pour half of the milk to a large pot. Add chocolate, butter and vanilla flavor and stir in a little heat. Stir in the sugar and bring everything to a boil while stirring. Reduce the heat and simmer the mixture for 4 more minutes without stirring. Remove the pot from the stove.

In another bowl beat the eggs and while stirring, slowly add the chocolate mixture.

Pour the mixture into the rinsed pot and heat it at low heat for 10-15 minutes, stirring until it sticks to the back of a wooden spoon.

Be careful not to bring the cream to the boil, otherwise it will clot. Remove the pot from the stove, stir in the remaining milk and cream, then place the pot in ice water. Allow the cream to cool for 1 hour, stirring occasionally so that no skin forms on the surface.


Pour the cream to a container suitable for freezing and put it in the freezer for 1-2 hours, uncovered. Then move the content to a bowl and mix everything with a fork, or hand mixer. Return the cream to the container, put the lid on, and place in the freezer for another 2-3 hours until the mixture is firm.

Take the ice cream for 15-20 minutes before serving from the freezer compartment and allow it to thaw in the fridge. Scoop the ice cream to a serving cup or a waffle.

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9 Comments on “Homemade chocolate ice cream

  1. That looks delicious! I use “no churn” recipes to make my ice cream. It starts with a base recipe and then the skies the limit! I’ve created sooooo many that I can’t even post a third of them! lol

    Like

    • Hi Lisa, oh that was the word! No churn. I’m still experimenting, and so far it’s very tasty. But now I’m really curious about your collection of ice cream recipes :) Your no churn cheesecake ice cream really peaked my interest :)

      Liked by 1 person

      • The raspberry one? Ohhhh, that is decadent! Last time we made it, we added 1/2 of a cup of Dutch Processed cocoa and 2 Tbsp. of raspberry liqueur to the cream cheese ice cream part and it is TO DIE FOR! It’s a keeper! lol xo

        Like

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