Friday 4 August 2017

Chocolate Ice Cream.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Making homemade ice cream was one of the things on my Summer bucket list.
And, here is the result!
Ok, so we'll discuss the melting issues in a bit. But first, homemade ice cream. It's something I love to do almost every summer. I mean, I feel like if you can't make homemade ice cream in summer, when can you?
This year, I really wanted to share this chocolate ice cream recipe with you guys. It has no eggs in it but is not one of those no-machine recipes using condensed milk and double cream that has been taking the internet by storm these past couple of years. Instead, it's a milky mixture that is flavoured with chocolate and thickened with cornflour resulting in one of the best ice creams I've ever tasted.

Now, I know a lot of people get put off homemade ice cream recipes because they think they'll need an ice cream machine. Well, I've tested this one with and without an ice cream machine and I can safely say that both methods work. The end product in both cases is a deep milky chocolate ice cream that no one will be able to resist.
Finally, let's discuss those tragic ice cream cones up there. I knew from past recipe tests that this ice cream once frozen, takes a little time to thaw out before serving. No problem if you're going to serve in bowls but as I wanted to get that perfect scoop for my pictures, I had to wait around 15 minutes before it was ready. When it was finally scoopable, I dived in just at the same time as both my ice cream scoops decided to play up and break. I had to resort to a good old spoon in the end, throw on a quick sprinkle of rainbow sprinkles and get the pictures taken pronto. Lessons learnt? Always check that your ice cream scoops are working and accept that you simply cannot fight the natural process that takes place when you scoop ice cream out in a sunny room.

A Simple List of Ingredients:
1. Whole Milk
2. Cornflour
3. Dark Chocolate
4. Double Cream
5. Evaporated Milk
6. Caster Sugar
7. Golden Syrup
8. Cocoa Powder
9. Salt

Bismillah, let's begin!

First, let's prepare the thickener for our ice cream. We start with whole milk.

Measure out 240ml Whole Milk.

And, in a small bowl, measure 12g (1 tablespoon + 1 teaspoon) Cornflour.

Then, take 2 tablespoons from the milk.

And, add to the cornflour.

Mix until smooth and set aside until needed.

Next, as we're in a prepping mood, let's chop up our chocolate. I prefer using dark chocolate in this ice cream as it gives the ice cream a really deep chocolate flavour. 

Take 60g Dark Chocolate.

Finely chop up the chocolate and set aside for later in a heatproof bowl.

Now, let's make our ice cream base. Take a large, deep pan. You'll need a good pan with high sides as we'll be boiling milk which can boil up pretty high as it cooks. You've been warned!

Into the pan, pour in the remaining Whole Milk from earlier.

Next, double cream to give our ice cream extra richness.

Pour in 300ml Double Cream.

Time for the evaporated milk!

Pour in 240ml Evaporated Milk.

Now that our liquids are in, let's sweeten things up.

Starting with 130g Caster Sugar.

Throw it in!

For an extra little sweetness, golden syrup.

Measure out 2 tablespoons Golden Syrup.

And, drizzle it in!

Time to cook up!

Whisk up the mixture to combine then place the pan over a medium heat.

Whisk as the mixture starts to come to the boil.

Once the mixture comes to a rolling boil ....

.... let's add in the cocoa powder.

Add in 30g Cocoa Powder.

Whisk in.

Continue boiling the mixture for 4 minutes, adjusting the heat as you go. I would lower the heat right down whenever it would boil too high for my liking.

After 4 minutes, remove the pan from the heat.

Gradually add in the cornflour mixture that we made earlier, whisking as you go.

Once fully whisked in, let's take the pan back to the heat.

Place on a medium-high heat and cook for 1 minute until ...

... it has thickened slightly.

Remove from the heat.

Time to combine our ice cream base with the dark chocolate!

Gradually, whisk the ice cream base into the chocolate.

This is going to be good!

Once the two have been whisked well ...

... stir in 1/4 teaspoon Salt.

The ice cream base is now ready to be cooled completely. I let it sit until it comes to room temperature. It will form a skin on top as it cools but I just stir that in.

Then, I transferred the mixture to an airtight container and let it chill overnight in the fridge.

If you don't have an ice cream machine, you can then just freeze the ice cream base in a container overnight. The above picture shows this same ice cream that has just been frozen. It is just as delicious!

If you have an ice cream machine (I have this one!), freeze the bowl and paddle overnight in the freezer. Then, churn the cold ice cream base according to your machine instructions.

My machine takes around 30 minutes to get the ice cream to a soft serve consistency and honestly, there is no better sight in the world.

I like to take it out of the machine at this point.

 And, freeze it a little more. When it's thawed out a little, we can scoop!

 The ice cream is just as good in a bowl but if we went to all the trouble of making it from scratch, we may as well serve it in a waffle cone.

 Scoop it into your cones.

Throw on a few rainbow sprinkles.

 Enjoy immediately! This chocolate ice cream is one of my all-time favourites. It has a deep but still sweet chocolate flavour and is really rich and decadent. The ultimate Summer treat!

Chocolate Ice Cream.

Prep Time: About 15 minutes.
Cook Time: About 15 minutes.
Chill Time: For best results, overnight.
Freeze Time: For best results, overnight.
Serves: About 6 people.


240ml Whole Milk
12g (1 tablespoon + 1 teaspoon) Cornflour
60g Dark Chocolate, finely chopped
300ml Double Cream
240ml Evaporated Milk
130g Caster Sugar
2 tablespoons Golden Syrup
30g Cocoa Powder
1/4 teaspoon Salt

Prepare the thickener:
From your measured 240ml whole milk, take 2 tablespoons and stir it into the cornflour until smooth. Set aside for later.

Cook the ice cream base:
Use you deepest pan (the mixture will boil up as it cooks so a pan with high sides is best) and into it, pour the remaining whole milk, double cream, evaporated milk, caster sugar and golden syrup. Whisk together and place over a medium heat. Let the mixture come to a rolling boil, whisking every now and then.

Add in the cocoa powder and whisk in. Continue boiling for 4 minutes adjusting the heat as needed. I would lower the heat right down whenever it would boil too dangerously high for my liking.

Thicken the ice cream base:
Remove the pan from the heat and gradually whisk in the cornflour mixture. Place back onto a medium-high heat and cook for 1 minute until it has thickened slightly. Take off the heat.

More chocolate:
Place the finely chopped dark chocolate into a heatproof bowl. Gradually pour the ice cream base into the chocolate and whisk as you go until it's well combined. Stir in the salt.

Cool the ice cream base:
Let the ice cream base cool completely. I left mine until it had come to room temperature then chilled in the fridge overnight in an airtight container.

No ice cream machine?
Once the base is fully cold, pop it into an airtight container and freeze until solid. Once frozen, allow to thaw for at least 15 minutes before scooping. It will be a little denser than usual but still really delicious.

Ice cream machine?
Chill the ice cream base overnight. At the same time, freeze your ice cream machine bowl and paddle overnight. The next day, churn your ice cream according to the machine instructions. Mine takes around 30 minutes to come to a soft serve consistency after which I freeze the ice cream in a box. Allow to thaw for 15 minutes before scooping.

The ice cream is epic on its own and even better in a waffle cone with rainbow sprinkles. Enjoy!

{adapted from brown eyed baker}

Keep me in your duas please, and enjoy your ice cream!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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