Handmade Ice Cream

Look what I made the other night! Chocolate ice cream! Despite not having an ice cream maker and not really knowing what the heck I was doing, it came out creamy and so so chocolatey.

Here is the simple and brilliant recipe I got off my pal Geri:

Hand churned Chocolate Ice Cream

What you'll need:
2 egg yolks
150ml full cream milk
100ml cream
120g cooking chocolate, melted slightly in the microwave.
1 tsp cocoa powder ( I used Dutch processed)

Whisk egg yolks and milk inside a heavy based pot. Heat yolk and milk mixture over a low fire, stirring constantly. Do not allow mixture to boil but cook until it thickens approx 7 minutes. You can check to see by making sure it coats the back of a spoon.

Turn off the heat, add the partly melted cooking chocolate into the yolk mixture and stir till it completely dissolves. Add cocoa powder and mix well.

Pour chocolate custard through a metal sieve into the cream and allow ice cream custard to settle to room temperature before freezing.

After approximately 45 minutes in the freezer, whisk thoroughly to break up the ice crystals and repeat this process at least twice at 30 minute intervals.

Ice cream is best if allowed to freeze overnight. Slurp!