chocolate ice cream
Sweet Nourish
Make this delicious ice cream with your children and you’ll be teaching them about the wonderful possibilities of their own kitchen and how rewarding cooking can be. I recently made it for a class of primary school children and they were totally enthralled that their favourite dessert could be made from scratch instead of scooped from a store-bought tub.
Ingredients
450g (450ml) milk (see Tips)
150g (150ml) pouring (pure) cream
120g (1⁄3 cup) pure maple syrup
4 egg yolks
35g (1⁄3 cup) raw cacao powder (see Tips)
Waffle cones, to serve (optional – omit for gluten-free)
Method
1. Place milk, cream, syrup and egg yolks into a heavy-based saucepan and stir until combined. Cook over a low-medium heat (do not boil), stirring, for 20 minutes or until thickened slightly.
2. Add cacao powder and whisk until well combined. Strain mixture into a heat-proof jug and pour into ice cube trays. Place into freezer overnight or until frozen solid.
3. Place frozen cubes into a food processor or high-powered blender (see Thermomix version below) and process until smooth and creamy. If needed, pause processing to scrape down sides with a spatula.
4. Serve immediately in bowls or waffle cones (optional – omit for gluten-free). If too soft for your liking, transfer into a freezable container and place into freezer until desired consistency is achieved (see Tips).
Tips
For a lighter ice cream, use 600 g milk and leave out the cream. Note that this will result in an icier consistency.
If you don’t have any raw cacao powder on hand you can use regular cocoa powder instead.
If this ice cream becomes too firm to scoop, place it into the refrigerator or on the kitchen bench until it has thawed to your desired softness before serving. You may wish to store all frozen desserts in individual portions, as refreezing thawed leftovers can be a safety hazard.
Variation
Thermomix version
1.Place milk, cream, syrup and egg yolks into mixing bowl and mix 10 sec/speed 3, then cook 8 min/80°C/speed 4.
2. Add cacao powder and mix 30 sec/speed 4. Transfer into ice cube trays and place into freezer overnight or until frozen.
3. Place frozen cubes into mixing bowl and blend 1 min/speed 1–6, increasing speed gradually from speed 1 to speed 6.
4. Scrape down sides of mixing bowl with spatula and blend 1 min/speed 1–6, increasing speed gradually from speed 1 to speed 6 or until smooth and creamy.
5. Serve immediately in waffle cones (optional) or bowls. If too soft for your liking, transfer into a freezable container and place into freezer until desired consistency is achieved (see Tips).
