Chocolate Ice Cream

Tonight I prepared the mix for the Chocolate Ice Cream.  Originally I intended to eat it tonight too, but having fully read through the instructions I realised it was another pre-cooked ice cream and would therefore require a few hours chilling.  Upon further reading of the “Handy Hints” page it recommends making pre-cooked mixtures a day in advance.   Grr, will have to have a Baileys on ice instead.

Tonight I have a *wee* gripe about the recipes that come with lil’ Snowy (Sunbeam Snowy Frozen Dessert Maker).  I’m not expecting these recipes to be super gourmet or anything, but what gets me is the quantity of information that is presented in the separate “Handy Hints” and “Using your Frozen Dessert Maker” pages instead of being presented with the actual recipe.  So here below is my revised version of the recipe.  I have presented the supplied Sunbeam Snowy recipe together with the very relevant “Handy Hints” and usage instructions in italics inserted where I think is necessary.  Don’t you agree this is more helpful? And look at the pic – vanilla pods… can you guess what I’m thinking?

It worked! I put the ice cream into Snowy at 7am this morning and Finally! after only 20 mins the paddle moved forward and back (meaning it is finished) and now the ice cream is back in the freezer until tonight… now – Who’s coming over to try some?

CHOCOLATE ICE CREAM (Sunbeam Snowy Frozen Dessert Maker)

1 cup milk

2 cups thickened cream

150 grams dark chocolate, chopped

4 egg yolks

110 grams caster sugar

  1. When following recipes that require the mixture to be pre-cooked, it is best to prepare the mixture a day in advance.  This will allow the mixture sufficient time to cool and expand.
  2. Stir milk and cream and chocolate in a saucepan over low heat until the chocolate melts; increase heat and almost bring to the boil.
  3. In a large bowl whisk egg yolks with caster sugar until well combined.
  4. Whisk hot chocolate mixture with yolk mixture until well combined.
  5. Return mixture to a cleaned saucepan and cook over a low heat without boiling til the mixture coats the back of a wooden spoon.
  6. Transfer to a bowl and allow to cool before placing in the fridge to chill for several hours.
  7. Due to an increase in volume during preparation, the maximum amount of mixture should not exceed 850ml.
  8. Position the Frozen Dessert Maker as directed on page 7.  Turn the unit on, then pour mixture through the pouring hole.
  9. Mixture will be ready once the paddle moves backwards and forwards several times.
  10. If after 40 minutes the mixture is not yet solid or has thawed again do not continue.  (Possible reasons include: the Freezer Canister was not cold enough, the mixture was too warm or the proportion of ingredients was incorrect.)
  11. Remove the paddle from the mixture.
  12. Allow the mixture to sit in the freezer canister for 5 minutes before serving.
  13. To further harden the mixture you may put the canister with contents into the freezer for no longer than thirty minutes.  Long term freezing should be done in an airtight container.

And there is no Domestic Reo clips today, though Sabina was supremely cute doing her mihimihi then exclaiming at the end “Homai te pakipaki mo Bina! Tino pai to korero Maori!”  (clap your hands for Bina! Very good speaking Maori!)


4 thoughts on “Chocolate Ice Cream

  1. I was in a panic yesterday because I couldn’t find my booklet that goes with my maker, and I specifically wanted to make this. All the booklets online have different recipes, so I am very grateful that you’ve got this here.
    PS It’s such delicious ice cream. I use Whittaker’s Dark Ghana in it. Sooo good!

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