Chocolate Microwave Ice Cream is a modern British recipe for a classic ice cream made from a custard base flavoured with chocolate that's prepared in the microwave before being mixed with cream and vanilla extract before being chilled and then frozen. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Microwave Ice Cream.
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Ingredients:
3 egg yolks
90g caster sugar
100ml whole milk
75g dark chocolate, grated
300ml single cream
1 tsp vanilla extract
Method:
Combine the eggs and sugar in a bowl. Whisk to combine then beat in the milk. Turn into a microwave-safe bowl or jug then microwave on full power until the mixture rises (rather like a soufflé). Remove from the microwave at this point, stir in the chocolate until melted then whisk until cooled.
Now beat in the cream and vanilla extract and allow to cool completely. 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.
Britain Traditional eggs cream microwave, sorbet, dessert, eggs, milk, sugar, vegetarian, chocolate egg yolks, caster sugar, while milk, single cream, vanilla extract, dark chocolate
