Part 1: Homemade Chocolate Ice Cream l Classic Choc Ice Cream l Arubakes

Chocolate Ice Cream
480 ml Milk
300 ml Double Crema
1 Tsp Vanilla Essence
5 Large Egg Yolks
100 g Sugar
22 g Cocoa Powder
½ tsp Salt
100 g Semi Sweet Dark Chocolate
1. Freeze the Ice Cream Bowl overnight until frozen
2. Chop up the dark chocolate
3. Put the Milk, Heavy Cream & Vanilla into a large pot and bring to a simmer over a medium heat. Don’t let it come to a boil
4. Whisk the Sugar & Egg Yolks together at a medium speed until its pale & fluffy. Scrape down using a spatula
5. Add in the cocoa powder and whisk. Stir with the spatula to ensure there are no clumps of sugar or cocoa powder left at the bottom of the bowl
6. Start whisking again on low
7. Pour in a couple of cups of the hot milk 1 cup at a time to temper the egg and bring it up to temperature
8. And pour the rest of the milk and whisk for about a minute at a high speed
9. Pour the custard back into sauce pan and bring it up to a boil while stirring
10. After about 10 minutes it should start to thicken
11. Keep stirring until you can coat the back of a spoon. Turn the heat off
12. Add in the salt and stir well
13. Add in the chopped chocolate and let it sit in the hot custard for about a minute
14. Stir until everything is mixed through
15. Strain the custard into a bowl
16. Cover with cling film. Make sure the cling is touching the surface of the custard
17. Refrigerate for 4 hours or over night
18. Pour it into the Ice cream bowl and churn on a low speed for about 30 mins, until its doubled in size and has a soft serve consistency
19. Pour into a freezer safe box, cover and freeze for a few hours

[@chiranthawijaya6461]

Your kitchen is cute and cozy. Can you make a video on making burnt caramel ice cream

[@arudesilva]

@chiranthawijaya6461 yes. I will definitely add that to the list of flavours to make. 😃