Homemade Chocolate Ice Cream
- 500g pot of thick double cream
- 100ml milk
- 150g caster sugar
- 25g Demerara
- ½ teaspoon of vanilla essence
- 2 egg yolks
- half a bar of cooking chocolate (or as much as you like!)
- 1 tbsp cocoa powder
Put the cream, milk, vanilla essence, 75g of the caster and all the Demerara sugar in a large pan and bring gently to the boil. Stir frequently, but not too much.
While waiting for the cream mix to boil. Whisk the egg yolks in a bowl and add the remaining sugar.
When the cream mix has warmed up add the cooking chocolate and cocoa powder, mix in until melted then wait for it to boil. When boiled pour slowly into eggy mix bowl, whisking all the time.
Return to the pan and cook over a high heat, whisking furiously until the mix starts to thicken nicely.
Wash out the eggy bowl and sieve choccy mix into the clean bowl.
When cool enough, distribute to freezer containers. Allow to cool completely, then place in freezer. Check after an hour or so. Stir if Necessary. Then put back in freezer with lid on.
Wait three hours or so, then eat the lot before anyone else arrives.