Chocolate Ice Cream Recipe Chocolate Icecream Ingredients * 500ml Double/Heavy Cream * 4 Egg Yolks ( Use the whites to make our Meringue Recipe) * 250g Good Quality Chocolate (at least 70% Cocoa Solids) broken into small pieces * 50g Caster Sugar * 1 Rounded teasp cornflour/cornstarch * 125ml Greek Yogurt (optional) Chocolate Icecream Method 1. In a saucepan slowly heat the cream to just under boiling point....Do not allow to boil. 2. In a mixing bowl whisk together the egg yolks, sugar and cornflour until thoroughly mixed. 3. Pour the hot cream on to the egg mixture little by little whisking all of the time, until all of the cream has been added. 4. Pour this mixture back into the pan and add the chocolate. 5. Return pan to medium heat and stir constantly until the chocolate has melted and the custard has thickened. It should just coat the back of your wooden spoon. 6. It needs to be quite hot for this to happen, but do not allow it to boil or it will scramble. 7. Remove from heat and pour into a bowl covering the surface of the custard with cling film...this prevents a skin forming. 8. See Vanilla Ice Cream Recipe for step by step photos. 9. When this is cool, put into the fridge to chill. 10. If you want a creamier chocolate ice cream fold in the Greek Yogurt before pouring into your Ice Cream Maker*. 11. Churn for 20 -30 minutes until thick. 12. Pour into a suitable plastic container with a lid. 13. Store in freezer until required. 14. Its a good idea to take this ice cream out of the freezer 10 minutes before serving as it is a lot easier to scoop. https://www.cutting-edge-mediterranean-recipes.com/chocolate-icecream-recipe.html