I have been trying lots of different recipes for chocolate ice-cream ever since an ice-cream company gave us a sample when we were exhibiting at the BBC Good Food Show in 2011. It was deliciously creamy. I think I have now come close to matching both the flavour and texture. Some recipes come together straight away, whereas others are years in the making!
You start off by making the chocolate sauce which then needs to be cooled. This stage can be made the day before.
Serves 6-8 – You will need an ice-cream maker.
170g tin of carnation evaporated milk
100ml vegetable oil.
- · Pour the evaporated milk into a pyrex bowl .
- · Add the chocolate powder and whisk. Don’t worry it won’t mix well at this stage.
- · Microwave on high for 1 minute.
- · Whisk until the chocolate has melted and the sauce is smooth.
- · Add the oil and continue to whisk until it is completely incorporated.
- · Cover the surface of the sauce with cling film and allow to go cold.
For the ice-cream
1 quantity of chocolate sauce
2 tablespoons caster sugar
300ml double cream
- · In a large mixing bowl beat the eggs and sugar together until pale and fluffy.
- · Beat in the cream followed by the milk.
- · Finally pour in the sauce and beat well.
- · Using the manufacturers instructions, pour the mixture into the ice-cream maker and churn.
- · If you can resist not eating it straight away, put into a plastic container and put in the freezer. The flavours do develop if left overnight.
· You will need to put the ice-cream from the freezer into the fridge for 30minutes before serving, so it is easier to scoop.