Chocolate Ice Cream

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

  • About


  • 700 ml (24 fl oz) milk
  • 300 ml (10½ fl oz) pouring (single) cream
  • 90 g ( oz) trimoline
  • 75 g ( oz/1⅓ cup) caster (superfine) sugar
  • 300 g (10½ oz) chocolate buttons (53% couverture)
  • 6 g ( oz) stabiliser


Place the milk, cream, trimoline and sugar in a saucepan and bring to the boil, stirring until the sugar is dissolved. Remove from the heat, add the chocolate and stir until melted. Whisk in the stabiliser until combined. Pass through a fine sieve into a metal bowl, then chill over ice. Churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a piping bag fitted with a 2 cm (¾ inch) plain nozzle and place in the freezer for 20 minutes or until set — check on the ice cream regularly, so it doesn’t set too hard, or it will be difficult to pipe. If the ice cream becomes too hard, leave it at room temperature until it softens.

This can be made 1 day in advance.