Real Chocolate Ice Cream

A chocolate finale to a special meal invariably provokes the most appreciation; few things more so than a deeply chocolatey ice cream like this one.


  • 25 g/1 oz cocoa powder
  • 1 teaspoon instant coffee
  • 3 large eggs
  • pinch of salt
  • 175 g/6 oz caster sugar
  • 150 ml/¼ pint water
  • 75 g/3 oz plain chocolate, broken up, plus extra to decorate
  • 300 ml/½ pint whipping cream


Put the cocoa powder and instant coffee into a bowl, add 4 tablespoons of very hot water and stir until smooth. Leave on one side.

Whisk the eggs with the salt until pale and frothy. Dissolve the caster sugar in the water in a saucepan over a low heat, then bring to the boil and bubble fiercely for 3 minutes. Remove from the heat and immediately add the broken chocolate, stirring constantly until melted and smooth. Stir in the cocoa mixture. Pour this hot chocolate syrup on to the eggs, whisking all the time with an electric whisk at high speed. Continue whisking until cool. Then whisk the cream until thick and fold it gently but thoroughly into the chocolate mixture. Pour into a serving bowl and coarsely grate a little chocolate on top — or you can make chocolate curls or leaves, if you like. Freeze for at least 6 hours and serve straight from the freezer.