Recipes
DOUBLE DARK CHOCOLATE ICE CREAM
This ice cream is using the cooked custard
method which ensures a super rich and
creamy texture.
Ingredients:
2 cups full cream milk
1 cup white sugar
2 ½ cups cream
1 vanilla bean
3 tsp vanilla essence
2 large egg yolks
350g dark chocolate chopped small
1 cup Dutch cocoa
2 large eggs
Method:
In a saucepan add the milk and the cream
and add the vanilla bean seeds and the
vanilla pod. Simmer the mixture over a very
low heat for 15-20 mins. Remove the vanilla
bean pod.
In a mixing bowl add all other ingredients
except the chocolate and the vanilla essence.
Using a hand mixer, mix until thick. With the
mixer on low slowly.
Add I cup of the hot milk mixture and mix until
fully incorporated.
Add the chocolate to the rest of the hot milk
and stir until dissolved. Add the egg mixture
to the hot milk mixture and cook over low
heat stirring all the time until the mixture
thickens and looks like a thick chocolate
custard. Transfer to a mixing bowl and add
the vanilla essence. Cover with cling film and
refrigerate until cold.
Assemble the ice cream maker and turn on.
Pour the mixture into the freezer bowl and let
it mix until thickened. This will take about 30-
35 mins.
Any additional ingredients can be added 5
mins prior to completion by adding through
the top spout.
The ice cream will have a soft-serve
consistence. If a firmer consistency is
desired, put it into a plastic container and
freeze for at least 3 hours.
PEANUT BUTTER ICE CREAM
Ingredients:
1 ½ cups full cream milk
¾ cup white sugar
2 cups cream
1 ½ tsp vanilla essence
½ cup peanut butter (preferably crunchy)
Method
:
In a mixing bowl, combine the peanut butter
and the sugar using a whisk. Add the milk
and mix on low speed until the sugar has
dissolved. Add all other ingredients and mix
to combine.
Assemble the ice cream maker and turn on.
Pour the mixture into the freezer bowl and let
it mix until thickened. This will take about 30-
35 mins.
Any additional ingredients can be added 5
mins prior to completion by adding through
the top spout. (This recipe works well with the
addition of ¼ cup chocolate chips)
The ice cream will have a soft-serve
consistence. If a firmer consistency is
desired, put it into a plastic container and
freeze for at least 3 hours.
