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Grown Up Chocolate Ice Cream


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When we think of ice cream we generally think of the children but, in truth, ice cream is just as much of a treat for the adults amongst us as it is for the children. It is one of my favorite desserts, especially when you add a ‘grown up’ twist to it!


4 oz plain unsweetened high quality or gourmet chocolate
12 fl ozs (1 ½ cups) double (heavy) cream
16 fl ozs (2 cups) evaporated milk
3 large eggs
10 ozs (1 ¼ cups) sugar
2 tablespoons flour
¼ teaspoon of salt
1 ½ teaspoons vanilla essence
1 teaspoon finely ground coffee beans
2 tablespoons Tia Maria or other (chocolate) liqueur of your choice

Sift the sugar, flour, coffee and salt into a bowl and stir until well combined. In a separate bowl, beat the eggs. If you want a more luxurious ice cream, use just the yolks and use two more egg yolks. Stir in the cream, the vanilla essence and the liqueur.

Using a double boiler if you have one, warm the chocolate over medium heat. If not, place one saucepan inside a larger one that has been filled with water. When the chocolate has just started to melt gently pour the evaporated milk into the pan. Continue to warm the mixture, stirring gently until it is smooth and well mixed. Do not be tempted to overbeat the mixture at any stage.

Slowly add the liquid ingredients from the bowl mixing well without beating. Carefully add all of the dry ingredients and whisk until the mixture is smooth and creamy. Remove from the heat and continue stirring gently until the mixture has come down to room temperature.

If you have an ice cream maker pour in the mixture and follow the instructions. If not place the mixture in your freezer and give it a good mix every half hour or so as ice crystals begin to form. Once the mixture is thoroughly chilled allow it to freeze for a couple of hours.

You can use a different recipe which doesn't require any cooking - although it is not as rich and luscious. However, you should be aware that this mixture uses raw eggs so is not suitable for pregnant and nursing mothers or anyone who is susceptible to stomach disorders or is unwell. Eggs which have been treated against salmonella can be used if they are available.


3 eggs
24 fl ozs (6 cups) good quality chocolate milk
2 cans of condensed milk
2 oz semi-sweet melted chocolate
8 ozs (1 cup) sugar
1 ½ teaspoons vanilla essence
1 teaspoon finely ground coffee beans
2 tablespoons Tia Maria or other (chocolate) liqueur of your choice

Beat the eggs well, then add the sugar and coffee and mix.

Pour in the all the liquid ingredients except the melted chocolate and stir gently until smooth and blended. Finally add in the melted chocolate.

When it is all well blended, pour it into your ice cream maker if you have one and freeze overnight, otherwise follow the instructions as above

You can use different flavorings if you wish - these are just my favorites. The ice cream is delicious served with brandy snaps and a little whipped cream.

Cherrie Carew has a passion - Chocolate. It is a passion made for sharing and The Chocolate Casket is a box of chocolate lore, recipes, news and more that you won't be able to resist diving into. There is absolutely everything the chocoholic could desire. . . .


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