Chocolate ice cream, tips and a scrumptious recipe

The best way to obtain a smooth, evenly textured ice cream is to whisk the mixture carefully and freeze quickly. The main thing you want to avoid is ice crystals forming in the mixture. This can be achieved by adding air to the mix. You can do this by taking the mixture out of the freezer after 20 minutes and giving it a further whisk.

Tips
Chill all ingredients and utensils before you use them
Be accurate with the quantity of sugar, too much will prevent the mixture from freezing and too little will cause the mixture to freeze hard and rocky
Do not put warm mixtures into the finished container and allow to cool
Do not fill the container because freezing it will increase the size of the contents
Put the freezer on coldest setting

Ingredients (serves 3-4)

200ml of milk
1 egg
40g fine sugar

120g Lindt 99% excellent chocolate
70 ml of water
140 ml of cream
7 ml of vanilla essence

Whisk the egg and sugar and add the warm milk whilst whisking.
Add the mixture to a bowl and heat without boiling for about five minutes
Strain the mix then leave to cool

Break the chocolate into pieces and place into another bowl, add the water and dissolve this slowly over a low heat.
Add the melted chocolate to the previous mix and stir.
It’s important you now need to cool this mix.
Once cooled, add half the the whipped cream and vanilla and gently whisk for 1 minute.
Place this in your freezer, remove after 20 minutes and whisk (churn) for a couple of minutes, then return to the freezer.

Scrumptious homemade chocolate ice cream!