Here is a detailed post on his own blog
My mother used to make an ice cream with condensed and evaporated milk and it used to turn out pretty good.I was looking to make traditional custard based rich creamy ice cream from egg yolks (because I want egg white for couple of upcoming recipes :)). I am happy that my first attempt on ice cream was pretty successful and kids and hubby loved it and even went overboard rating it better than famous BR 😉 Now thats a compliment. Here is tried and tested recipe which your family will definitely love. May be next time I will lower the sugar by couple of table spoons as I found it little sweeter but since I am not an ice cream person, my hubby rejected the idea of any adjustments. All the measures are by weight which is recommended but I have tried to mention the conversion also.
Some quick clicks here as my kids were waiting patiently to try their hands on.
- 5 Egg yolks
- 21 grams/ 2.5 tablespoon Cocoa Powder
- 500 ml Cream
- 250 ml Milk
- 140 grams Dark Chocolate (chopped) (I used 62%)*
- 100 grams Sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla essence
- Put cocoa powder in half of the cream and whisk it over low heat until completely dissolved.Bring it to boil.
- Remove from heat and add chocolate and stir until melted.
- Pour the rest of the cream and mix well.
- Transfer this mixture into a large bowl and let it cool. Place a sieve over it.
- Gently heat milk, salt and sugar until steamy.
- Whisk egg yolks in a separate bowl, add hot milk in a thin continuous stream whisking continuously so the eggs don't scramble.
- Put this mixture back into the pan and heat gently stirring continuously until custard thickens and is able to coat the back of the spoon.
- Pour this mixture over the sieve into the chocolate mixture.
- Add vanilla essence.
- Cool this bowl over an ice bath (a large bowl with ice) until completely cooled.
- Pour the ice cream mixture in a deep container with air tight lid.
- Pop in freezer for about 45 minutes until sides begin to freeze.
- With hand beater or stick blender, beat the ice cream to break the crystal formation.
- Again put it in freezer and repeat the beating process after 30 minutes. Repeat again after 30 minutes.
- Then freeze it until completely frozen.
- To serve, take it out 10 mins before serving and either scoop it in the cone or bowl.
- If you use sweeter chocolate like milk chocolate or chocolate with less coco percentage, lessen the amount of sugar accordingly