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Custard-based Chocolate Ice Cream
Custard-based Chocolate Ice Cream is a modern British recipe for a classic custard-based ice cream flavoured and darkened with chocolate and bulked with skim milk powder that represents the end results of my experiments to produce the perfect ice cream base. The full recipe is presented here and I hope you enjoy this classic British version of: Custard-based Chocolate Ice Cream.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+6 hours freezing)
Serves:
10–12
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesMilk RecipesBritish Recipes
A perfect ice cream should be rich and should melt in the mouth and not have a grainy texture. This means that the custard-based ice cream is the perfect base. I have been reading Heston Blumenthal's books of late and he suggests adding skimmed milk powder as it increases the solids content of the mixture which gives it more body, but less weight and improves the mouth feel.
It may only be early, spring, but I recently visited my parents and came back with a glut of eggs and it wasn't possible for me not to experiment a little. After a few trials, this is the recipe I cam up with.
Ingredients:
50g skim milk powder
600ml whole milk
2 tsp sugar
225g dark chocolate, finely grated
4 medium egg yolks
90g caster sugar
Method:
In the meantime, combine the egg yolks and the 90g caster sugar in a bowl. Beat with an electric mixer for about 10 minutes, or until the egg yolks are pale and have increased in volume then set aside.
In the meantime, whisk together the milk and skim milk powder until smooth then add the 2 tsp sugar. Pour this into a pan then place on the hob and gently heat to boiling point. Reduce to a simmer and cook for 5 minutes then take off the heat.
Strain the milk mixture, return to the pan and bring to the scalding point (when small bubbles form around the edges of the pan). Pour two ladlesful of the milk onto the egg yolks whilst whisking constantly. Pour the resultant mixture back into the remaining milk mix and whisk once more.
Place over gentle heat and cook, stirring constantly, until the mixture thickens into a custard. At this point scatter over the chocolate then take off the heat and stir until the chocolate has melted. Allow to cool, stirring frequently then strain into a jug or jar and refrigerate for at least four hours. After this time, pour into a container suitable for freezing. Place in the freezer and after 30 minutes, remove from the freezer and stir with a fork to break up any ice crystals so that you have a smooth and uniform slush. Return to the freezer and take out after a further 30 minutes then beat once more. Repeat this process three times then place back in the freezer and freeze for 1 hour, or until solid.
Alternatively, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
