This is the old fashioned kind, a recipe from back in the old restaurant days. You will need a large mixer, or a thermie.
- 600gr white/dark chocolate
- 1 cup sugar
- 1 1/2 cup water
- 12 egg yolks
- 1.8 litres cream
- Storing containers
Handy Tip Ice-cream can be made in any flavour you can imagine. The recipe here is for a base, which can be made in bulk quantities and divided so you can make several different flavours at once!
This is a great idea if your family or guests can’t agree on the same flavour or if you are serving a variety of desserts. Just save your plastic tubs, divide the base mixture between tubs and let the family stir through their own ingredients before freezing.
- Step 1 To make the base, boil sugar and water for 6 minutes, stirring regularly.
- Step 2 Remove from heat, add egg yolks and white or dark chocolate
- Step 3 Place in freezer overnight, or for most of the day until firm. Place mixture in a mixer such as a kenwood mixer.
- Step 4 Mix the mixture, slowly adding the cream and blending until creamy consistency. Add a flavouring such as the ones listed below in our variations section. Blend and pour into storage containers. (Movie)
- Step 5 Freeze until hard – usually a few hours.
Freeze your icecream overnight and use an ice-cream scoop to serve in a bowl! We recommend serving this ice-cream in small quantities as it is very rich. It makes a great accompaniment to a dessert such as pudding, pie or similar. Make a complementary flavour if you are planning on serving a special dessert.
If you have trouble serving this ice-cream, as its a bit harder than store-bought icecream, run your spoon/scoop under hot water before each attempt.
We have so many suggestions we can’t possibly list them all!! The best way to vary your ice-cream is to experiment! There’s very few things you can’t add to ice-cream – be careful of things like pineapple as it has a sugary and acidic syrup which doesn’t work too well with the cream. Other than that, you are free to try almost anything!! Even Pepper!!
Here’s some ice-cream flavour suggestions:
Add these flavourings while you are blending the cream.
Ginger & chocolate:
Chop up fresh ginger pieces into very small squares and add some chocolate buttons or shaved chocolate – or, use dark chocolate for the base.
Small chocolate chips make for an easy and quick kids favourite. Colored sparkled candy is a good addition.
Berries or fruits:
You can add whole berries such as blueberries, raspberries or strawberries – its recommended to use frozen fruits available from the freezer of your local supermarket.
Marshmallow’s, finely crushed nuts and some fresh cherries or pre-set jello. Vary according to taste.
If you prefer a swirly fruit addition, blend frozen or fresh fruit into a pulp in a blender, add some sugar to taste. Pour your icecream mix into the storage container and place the fruit pulp on top. Use a large wooden spoon to swirl through the ice-cream. Don’t do this for too long as you will end up ‘mixing’ instead of ‘swirling’. Don’t leave big chunks but ribbons are perfect.
Raisins, preserved cherries and nuts – a popular Christmas ice-cream in warmer countries
Peppermint choc chip:
User a pepperment chocolate bar from your grocery store or a peppermint essence. Add chocolate buttons or shaved chocolate bar. Peppermint ice-cream is green in australia so add a small amount of food coloring for a change.
Chop ‘em up and throw ‘em in! Use a food coloring to avoid a boring ice-cream – Pink for girls and blue for boys, or why not add a liquer for grown ups.
M & M’s/Oreo’s/Chocolate Bars/Cookie Dough:
Any candy bar is yummy in ice-cream! Crush it up and mix it in!
Buy ready made or make it yourself, smash it into little pieces and swirl! The toffee will dissolve a little as the icecream sets leaving a creamy toffee texture around hard crunchy toffee. Yum!!
Use coffee powder or coffee beans, not too much as this is a strong flavour.
Don’t be afraid to experiment with new flavours, if you aren’t sure, just separate a small amount of your base, add your flavour, freeze and taste! You’ll soon know if its worth making that flavour again!