7
*NOTE: Not all recipes will yield 4qts (128oz.). You may need to double or divide recipe in half
to yield desired amount.
CHOCOLATE ICE CREAM
10 EGG YOLKS
4 CUPS MILK
4 CUPS DOUBLE/HEAVY CREAM
4 OZ. SUGAR
6 TLBS OF COCOA POWDER
Optional
: 2 level teaspoons corn flour
(for thicker texture or when ice cream maker has a bowl that
needs advance freezing)
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.
CHOCOLATE CHIP ICE CREAM
4 CUPS MILK
4 CUPS DOUBLE/HEAVY CREAM
1 ½ CUPS SUGAR
2 ½ CUPS PLAIN CHOCOLATE (GRATED OR MINI CHIPS)
1. Add the milk and sugar into a saucepan and heat gently, dissolving the sugar. Remove from heat
once sugar is dissolved and leave the mixture to cool completely.
2. When mixture is cool, stir in the heavy cream. Then add in the grated chocolate or mini chocolate
ships. Transfer the complete mixture into the ice cream maker and freeze according to the
instructions.
ICE CREAM RECIPES
