Recipe for Chocolate Ice Cream


  • Egg yolks 5
  • Cocoa Powder 21 gm (approx. 2 1/2 tbsp)
  • Cream 500 ml
  • Milk 250 ml
  • Dark Chocolate (chopped) 140 gm
  • Sugar 150 gm
  • Salt 1/4 tsp
  • Vanilla essence 1/2 tsp

Cooking Directions

Put cocoa powder in half of the cream and whisk it over low heat until completely dissolved.Bring it to boil.

Remove from heat and add chocolate and stir until melted.
Pour the rest of the cream and mix well.

Transfer this mixture into a large bowl and let it cool. Place a sieve over it. Gently heat milk, salt and sugar until steamy.

Whisk egg yolks in a separate bowl, add hot milk in a thin continuous stream whisking continuously so the eggs dont scramble.

Put this mixture back into the pan and heat gently stirring continuously until custard thickens and is able to coat the back of the spoon.

Pour this mixture over the sieve into the chocolate mixture.
Add vanilla essence.

Cool this bowl over an ice bath (a large bowl with ice) until completely cooled.

Pour the ice cream mixture in a deep container with air tight lid.

Pop in freezer for about 45 minutes until sides begin to freeze.

With hand beater or stick blender, beat the ice cream to break the crystal formation.

Again put it in freezer and repeat the beating process after 30 minutes. Repeat again after 30 minutes.Then freeze it until completely frozen.

To serve, take it out 10 mins before serving and either scoop it in the cone or bowl.

Chocolate Ice Cream Photos

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