Mark's Chocolate Ice Cream

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Incredible chocolate ice cream

Preparation time: 24 hours
Cooking time: 3 hours

Difficulty: Easy - for beginners
Serves: 6


2 eggs
1/2 cup milk

150 gm sugar
1 tsp vanilla extract

500 ml cream (35% fat)

60 gm skim milk powder
70 gm dutched cocoa powder (Plaistowe)
1 tsp salt


Break the eggs up well with a whisk and then add the milk combining thoroughly.

In a small saucepan, add sugar, vanilla and egg mixture. Stir constantly over a medium heat, scraping the bottom of the pan as you go until the mixture reaches 75 degrees C.

Pass the egg mixture through a fine strainer into a large bowl. Add the cream and mix thoroughly.

Place in the fridge for at least 12 hours or overnight.

Final Mix and Churn -

Remove the base egg mixture from the fridge and give it a good stir.

60 gm skim milk powder
70 gm dutched cocoa powder (Plaistowe)
1 tsp salt

Mix the skim milk powder, cocoa and salt together. In small amounts, sift into the egg mixture and stir in well with a whisk (this bit is difficult so take your time).

Transfer the mixture to an ice cream churn and churn until almost frozen.

Transfer the ice cream to a container and place in the freezer to set up - for several hours but preferably overnight.


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