Chocolate Ice Cream

Preparation info

  • Difficulty


  • Makes

    1.25 litres

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is rich and beautiful. It makes me incredibly happy to have a scoop of beautiful chocolate and a scoop of beautiful vanilla next to each other. I don’t like ice cream to be too sweet, and the chocolate you use will be important in determining the amount of sugar. Use the best-quality chocolate you can buy. You might even like to try this one day with a couple of spoonfuls of cocoa powder stirred in for an even richer hit of chocolate. Save the whites in the freezer for pavlova or meringues — you never know when you’ll need them.


  • 200 g(7 oz) dark (semi-sweet) chocolate, roughly chopped
  • 375 ml(13 fl oz/ cups) milk
  • 3 egg yolks
  • 100 g( oz) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 250 ml(9 fl oz/1 cup) pouring (single) cream


Put the chocolate and milk in a heavy-based saucepan over low heat, whisking often until it has all melted together. Take care that it doesn’t stick and burn. Meanwhile, whisk the egg yolks with the sugar and vanilla in a bowl until thick and creamy. Whisk in a ladleful of the warm chocolate milk to acclimatize the eggs. Whisk in another ladleful and then tip the whole lot back into the saucepan and put it over the lowest possible heat. Cook for a minute or so, whisking all the time, just so that the eggs cook through. Remove from the heat. Whisk in the cream and pour into a bowl or container that has a lid. Leave to cool completely and then put the lid on the bowl and put it in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer and then whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put it back in the freezer to set.

Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.