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Chocolate ice-cream

Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.

By Emma Knowles
Chocolate ice-cream
This recipe makes about 1 litre of ice-cream.


  • 600 ml milk
  • 200 ml pouring cream
  • 4 egg yolks
  • 140 gm raw caster sugar
  • 250 gm finely chopped dark chocolate
  • To serve: shot of espresso


  • 1
    Bring milk and pouring cream to the simmer in a saucepan over medium heat. Whisk egg yolks and raw caster sugar in an electric mixer until thick and pale. Add cream mixture, whisking continuously, then return to pan. Stir continuously until mixture thickly coats a spoon (5-6 minutes), then strain into a bowl. Add dark chocolate, stand to melt (5 minutes), then whisk to combine. Refrigerate to chill, then churn and freeze in an ice-cream machine. Scoop ice-cream into a glass and pour a shot of espresso over to serve.