Easy Chocolate Ice Cream

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
The French Kitchen: A Cookbook

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


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