The mixture is now ready to transfer to the ice cream maker and freeze
according to the manufacturer’s instructions.
Serves 8-10
Mixing time in the ice cream maker 25-30 minutes
Chocolate Ice Cream
A delicious, custard base ice cream using cocoa powder.
Ingredients:
5 egg yolks (beaten)
1 level teaspoon cornflour
2oz (50g) sugar
1 pint (500ml) full cream milk
3 tablespoons cocoa powder
½ pint (250ml) double cream
Method:
Mix together the egg yolks, sugar and cornflour 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, sugar and cornflour mix.
Mix well. Pour the mixture back into the saucepan and heat gently, stirring
frequently. Do NOT bring to the boil. After several minutes it will start to
thicken into a custard. At this point remove the pan from the heat, add the
cocoa powder using a sift and mix well ensuring any lumps of cocoa powder
have dissolved. Leave the mixture to cool.
When the custard has cooled, transfer into a chilled bowl and refrigerate to
chill further (overnight or for 3 hours minimum).
When the custard is thoroughly chilled, pour the double cream into a separate
mixing bowl and whip until slightly fluffy. Stir the whipped cream into the
