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SIMPLE CHOCOLATE ICE CREAM
300ml full fat milk
130g granulated sugar
260g milk chocolate, broken into 1cm pieces
600ml double cream
1 tsp vanilla extract
• Ensure the freezer bowl is completely frozen.
• Place the sugar and chocolate into a food processor and pulse with the chopping
blade until fi nely chopped. Heat the milk over a medium heat until just bubbling
around the edges. Add the hot milk to the chocolate mixture and process well until
smooth. Transfer to a medium bowl and allow to cool completely.
• Whisk the double cream and vanilla extract into the chocolate mixture. Cover and
refrigerate for 2 hours or overnight.
• Once chilled, briefl y whisk the mixture again.
• Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream
to churn for 25-30 minutes. This will produce a soft ice cream.
• For a fi rm ice cream, transfer to an air tight container and place in the freezer for 2
hours.
VANILLA ICE CREAM
300ml full fat milk
230g granulated sugar
600ml double cream
2 tsp vanilla extract
1 vanilla pod (optional)
• Ensure the freezer bowl is completely frozen.
• Pour the milk and sugar into a medium bowl and whisk until the sugar has dissolved.
Stir in the cream and vanilla extract. If using a vanilla pod, split in two and scrape the
seeds out from the inside case. Add this to the liquid mixture. Cover and refrigerate
for at least 2 hrs.
• Once chilled, briefl y whisk the mixture again.
• Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream
to churn for 20-25 minutes. This will produce a soft ice cream. For a fi rm ice cream,
transfer to an air tight container and place in the freezer for 2 hours.
Variations:
• Mint chip: omit vanilla and replace with 1 tsp peppermint extract. Chop 180g milk
chocolate into very small pieces and add through the lid during the last 5 minutes of
mixing.
• Cookies and Cream: add 160g coarsely chopped cookies e.g. chocolate chip through
the lid during the last 5 minutes of mixing.
