Easy Chocolate Ice Cream

Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This grown-up chocolate ice cream, Glâce ‘Express’ au Chocolat, is from Janick Gestin of Laillé. Serve with your favourite toppings; chocolate curls, crème Chantilly, iced Kahlua or toasted almonds.


  • 150 g dark or milk chocolate (70 per cent cocoa)
  • 250 ml milk
  • 2 tbsp Kahlua liqueur
  • 1 whole egg and 2 egg yolks
  • 75 g unrefined caster sugar
  • 1 level tsp cornflour
  • 350 ml double cream


    Break the chocolate into small pieces and place in a saucepan with the milk and Kahlua. Set over a low heat and stir until the chocolate has melted. Remove from the heat.

    Place the egg and egg yolks with the sugar and cornflour in a heatproof bowl and beat until creamy and fluffy using an electric whisk. Pour in the melted chocolate and whisk well. Make a bain-marie and heat the mixture over a pan of simmering water, stirring constantly, until it begins to thicken (10–15 minutes). Remove from the heat and allow to cool a little.

    Pour the cream into a bowl and whisk until it stands in soft peaks, then fold it into the chocolate mixture.

    If you have an ice cream machine use it from here. If not, transfer the ice cream to a suitable container and leave in the freezer for 1 hour. Remove, beat the ice cream until smooth and return it to the freezer. Repeat until the ice cream has small crystals and can retain a good shape.