Ice Cream Base
- 310 ml full fat milk
- 520 ml heavy whipping cream (at least 35% fat)
- 100 g castor sugar
- 165 g dark chocolate
- ⅛ tsp salt
- 1½ tsp vanilla essence
Making the ice cream base
Chop the dark chocolate into small pieces. If using chocolate chips or chocolate buttons, no need to chop further.
Add the chocolate into a heat-proof bowl. Add the heavy whipping cream.
Double boil the chocolate and cream until the chocolate is all melted. The chocolate and cream can also be melted in a microwave. Leave aside to cool slightly.
Measure the milk in a measuring jug. Add the sugar and salt and stir to dissolve.
Transfer the milk into a pot or bowl. Add vanilla essence and mix well.
Pour the melted chocolate and cream solution into the milk. Stir thoroughly until the chocolate is well combined with the milk.
Method 1: Ice Cream Maker
Prepare the ice cream base as above. Chill the solution for at least 2 hours or more until it is completely chilled. Churn the ice cream according to your ice cream maker's instructions.
If you wish to add extra flavors or ingredients to your ice cream, do it in the last 3 or 4 minutes of the churning time. Alternatively, these can be added after the ice cream is transfered to a container for freezing.
Transfer the churned ice cream into a container and freeze until it sets further.
Method 2: Blender/Food Processor
Prepare the ice cream base as above. Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen.
Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks.
Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Do not blend too long to avoid the ice cream from melting too much.
Pour the blended ice cream back into its container If you wish to add extra flavors or ingredients to your ice cream, do it at this stage. If the blended ice cream appears too soft, freeze it for an hour and then mix in the additional ingredients. Freeze the ice cream again for at least 2 to 3 hours before serving.
Chilling and serving the ice cream
To serve, scoop the ice cream into serving bowls or ice cream cones.
If the ice cream is too hard to scoop, leave it out at room temperature for a minute or two. It will be much easier to scoop.
- When using the blender method, if the frozen ice cream (before blending) is too hard to break with a spoon, leave it out for a minute or two to soften it slightly before trying again.
Calories: 2249.4kcal | Carbohydrates: 137.2g | Protein: 22.2g | Fat: 181.9g | Saturated Fat: 110.6g | Trans Fat: 0.1g | Cholesterol: 498.9mg | Sodium: 437.4mg | Potassium: 1326.6mg | Fiber: 12g | Sugar: 104.2g | Vitamin A: 5473.7IU | Vitamin C: 2.1mg | Calcium: 540.4mg | Iron: 13.3mg