It’s my middle son’s birthday today. He ia so excited.
On my kids’ birthdays, they get to choose what they want for dinner. This year he wanted pizza and chocolate ice-cream.
I don’t need much more of an excuse to whip up some ice-cream, this spring weather is begging me to take out my ice-cream machine. If you don’t have one, do not despair. This is the perfect no churn ice -cream, just pour it in shallow container, so it freezes quickly.
I’ve used my son’s favourite chocolate bar, but try your favourite and let me know what your family and friends think.
Happy ice-cream making!
- 220g castor sugar
- 9 egg yolks
45g sifted cocoa powder
500ml milk
600ml cream
2 caramel chocolate (Bar One), roughly chopped - 5ml vanilla extract
Beat egg yolks and sugar until thick and pale.
Place cocoa powder into a saucepan, add milk and cream slowly while heating over a medium heat. Stir constantly until mixture is almost boiling.
Add Bar ones to the milk mixture, remove from heat.
Whisk milk mixture into the egg while pouring a steady stream of milk into the egg.
Set aside to cool, or cool over a bowl of ice.
If you have an ice-cream machine, place the cooled ice-cream in the machine and churn until thick.
Pour mixture into a wide container and freeze for at least 6 hours.
If you don’t have an ice-cream machine, freeze for 30 minutes and then beat well and then return to the freezer.
- 220g castor sugar
9 egg yolks
45g sifted cocoa powder
500ml milk
600ml cream
2 caramel chocolate (Bar One), roughly chopped - 5ml vanilla extract
Beat egg yolks and sugar until thick and pale.
Place cocoa powder into a saucepan, add milk and cream slowly while heating over a medium heat. Stir constantly until mixture is almost boiling.
Add Bar ones to the milk mixture, remove from heat.
Whisk milk mixture into the egg while pouring a steady stream of milk into the egg.
Set aside to cool, or cool over a bowl of ice.
If you have an ice-cream machine, place the cooled ice-cream in the machine and churn until thick.
Pour mixture into a wide container and freeze for at least 6 hours.
If you don’t have an ice-cream machine, freeze for 30 minutes and then beat well and then return to the freezer.
