Chocolate Ice Cream

• Before beginning, put a steel container in the freezer and let it chill: if you don’t have one, a bowl in another material is fine.
• Melt the chocolate in a bain-marie.
• In the meantime, boil the milk with the sifted flour or starch.
• Turn off the heat and slowly pour the melted chocolate into the milk, stirring continuously.
• Let it cool, covering with a lid.
• Beat the two yolks with sugar until it becomes creamy, either by hand or with an electric mixer.
• Pour the milk and chocolate mixture onto the eggs and turn on the flame very low (or heat with bain-marie) and cook for 5 minutes.
• With a wooden spoon, mix until well-thickened and add the cream slowly, mixing well.
• Pour the mixture now into the cold bowl and put in freezer.
• Starting now, stir the mixture every 30 minutes and but back into freezer.
• The secret is in breaking the ice crystals that form at the beginning, stirring continuously so it stays creamy.
• For a perfectly creamy ice cream, you’ll need about 3 hours and 4-5 “stirrings”.

While you prepare your own ice cream, why not learn more curiosities about this classic treat? Read our articles!