Chocolate Ice Cream Recipe
Written by Roar Elias
There is not just one chocolate ice cream recipe out there. You can really go to town and use your good old imagination, combining flavors and textures to come up with something that will even be dead-easy for the kids to make.
My aunt used to give me a couple of scoops of vanilla ice-cream topped with the best drinking chocolate. I just thought this was the ultimate. A couple of years later, I started to "mush" my chocolate ice-cream up, to my mom's horror, adding things like nuts and sweets. Now I have become a little more sophisticated, but at the end of the day, you will find recipes like this as easy as pie.
Always be looking for inspiration with different ingredients which you can mix in or sauces that you can pour over. If your kids suddenly come up with something that sounds totally crazy just go with the flow and maybe suggest something that you think could work. This is how we learn - by experimenting!
Turkish Delight Chocolate Ice Cream Recipe
Here is something that will blow your mind away. The flavors combine well with this chocolate ice cream recipe. The only problem is you have to stop yourself from eating too much.
- 4 egg yolks
- 300 ml (1 1/2 pint) milk
- 100 g(3 1/2oz.) caster sugar
- 1 tsp corn flour
- 300ml (1/2 pint) double cream
- 200g (7 oz.) rose-flavored Turkish delight
- 100g (3 1/2 oz.) plain chocolate, broken up
- 25g (1oz.) butter
- Heat the milk until it starts to simmer.
- Beat the egg yolks, 3/4 of the sugar and the cornflour. Add the milk and combine
- Return the mixture to the pan and cook over a gentle heat until it thickens slightly.
- Pour the mixture into a bowl and cover with greaseproof paper.
- Whip the cream until it forms peaks. Stir it into the mixture. Now turn this into a freezer container. Freeze for 4-6 hours.
- You can also do this with an ice-cream maker to save you from some work. If you have one of these then just pour the mixture in and churn it until it is softly set.
- Chop up the Turkish delights and blend them up with 100ml of cold water. Cook these once they have been finely processed. They should be nice and syrupy after a few minutes in the pan.
- Now put the chocolate in a small pan along with the butter and the remaining sugar. Add 2 Tablespoons of water. Heat this gently to make a sauce, which should be smooth in consistency.
- Let the sauces cool down a little and then pour them over the ice cream. Allow them to create a nice ripple effect so don't mix them in too well. Just fold them in until you get a nice pattern. Now freeze the ice cream until it is firm.
- Remember that you have to keep on stirring it every so often to break up the ice crystals.
Remember to taste as you go along. For example, you may want to think about a chocolate chilli variety, but don't go too heavy with chilli because this is just going to ruin the whole thing. For something like this it may be an idea to deseed the chilli, blend it up and put it in bit by bit, tasting as you go.
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