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Chocolate Bar Ice-cream

Yields1 Serving

 220 g Castor Sugar
 9 Egg Yolks
 45 g Sifted Cocoa Powder
 500 ml Milk
 600 ml Cream
 2 Caramel Chocolate (Bar One), roughly chopped
 5 ml Vanilla Extract

Beat egg yolks and sugar until thick and pale.


Place cocoa powder into a saucepan, add milk and cream slowly while heating over a medium heat. Stir constantly until mixture is almost boiling.


Add Bar ones to the milk mixture, remove from heat.


Whisk milk mixture into the egg while pouring a steady stream of milk into the egg.


Set aside to cool, or cool over a bowl of ice.


If you have an ice-cream machine, place the cooled ice-cream in the machine and churn until thick.


Pour mixture into a wide container and freeze for at least 6 hours. If you don’t have an ice-cream machine, freeze for 30 minutes and then beat well and then return to the freezer.