Madagascan Chocolate Ice Cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We would recommend the brilliant bean-to-bar chocolate makers Pump Street here if you really want to push the boat out. As is often the case with desserts, here a mix of something very fine (top-of-the-range chocolate) and something everyday (Ovaltine) works wonders.



Follow the instructions to make the ice cream base, adding the Ovaltine as you whisk the egg yolks and sugar. Put the chocolate into a heatproof bowl.

Once the custard reaches 78°C, pour it over the chocolate in 3 batches, mixing carefully with a spatula. Pass the chocolate custard through a fine sieve and place a thin layer of cling film directly on t