Chocolate Ice Cream

• November 02, 2020
• Posted By : Patty
• 0comments

10 egg yolks

4 cups milk

4 cups double/heavy cream optional: 2 level tsp. corn flour (for thicker texture or when ice cream maker has a bowl that needs advance freezing)

4 oz. sugar

6 tbsp. of cocoa powder

1. Mix together the egg yolks, sugar (and corn flour if using it) in a bowl, stirring well and beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
2. Pour the mixture back into the saucepan and heat gently, stirring frequently. DO NOT BOIL. After several minutes it will start to thicken into custard. At this point remove the pan from the heat, add the cocoa powder using a sifter and mix well ensuring any lumps of cocoa powder have dissolved. Leave the mixture to chill.
3. Once chilled, mix until slushy. Add the heavy cream and make sure it mixes in well. Transfer the mixture to the ice cream maker and freeze according to the instructions.