How to Make Delicious Chocolate Ice Cream at Home
Master the art of homemade chocolate ice cream with our easy-to-follow recipe. Enjoy the ultimate in creamy, chocolatey goodness with this decadent Choc Chip Tim Tam ice cream you can make right in your kitchen.
Equipment
- Large Saucepan
- Whisk
- Large bowl
- Electric mixer (handheld or stand)
- Rubber Spatula
- Ice Cream Maker (optional - see alternative freezing instructions)
- Loaf Pan or Freezer-Safe Container
- Cling Wrap
- Chopping Knife (optional)
- Fine-mesh sieve
Ingredients
- 750 ml full-cream milk
- 125 g caster sugar
- 50 g Dutch cocoa powder not drinking cocoa
- 3 large
egg yolks - 250 ml thickened cream
- 1 packet Milk Chocolate Tim Tams roughly chopped (optional: chop some into large chunks)
- 100 g dark chocolate chips
Instructions
Make the Chocolate Base:
- In a large saucepan, whisk together the 750 ml full-cream milk, 125 g caster sugar, and 50 g Dutch cocoa powder over medium heat.
- Bring to a simmer, whisking constantly, until the sugar dissolves and the mixture thickens slightly.
Temper the Eggs:
- In a separate bowl, whisk the 3 large
egg yolks until light and fluffy. - Slowly whisk about ¼ cup of the hot chocolate mixture into the egg yolks.
- Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture.
Thicken the Custard:
- Cook the custard mixture over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon (around 78°C or 172°F).
- Do not let it boil.
Strain and Cool:
- Remove the pan from the heat and whisk in the 250 ml thickened cream.
- Strain the custard mixture through a fine-mesh sieve into a clean bowl.
- Set aside to cool completely, at least 2 hours or overnight in the refrigerator.
Incorporate the Choc Chip Bliss:
- Once the custard is cold, whisk it again until smooth.
- Using a rubber spatula, fold in the chopped 1 packet Milk Chocolate Tim Tams and 100 g dark chocolate chips, reserving some for garnish (optional).
Churning (Optional):
- If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
Freezing without a Machine:
- If you don't have an ice cream maker, pour the mixture into a loaf pan or freezer-safe container.
- Cover with cling wrap and freeze for at least 6 hours, or until solid.
- To achieve a smoother texture, whisk the mixture every 2 hours during freezing.
Scooping and Serving:
- Let the ice cream soften slightly at room temperature for a few minutes before scooping.
- Garnish with extra chopped Tim Tam pieces and chocolate chips (optional).
- Enjoy your homemade Choc Chip Tim Tam dream!
Notes
Tips:
- For a richer chocolate flavour, use a good quality dark cocoa powder.
- Don't overcook the custard; it can curdle if it gets too hot.
- If the ice cream seems too firm after freezing, let it soften slightly at room temperature for a few minutes before scooping.
- For a fun twist, try using other flavours of Tim Tams like Caramel or White Chocolate.
Serving Suggestions:
- In waffle cones
- In a bowl with whipped cream and a cherry on top
- Use in your banana split.
- Sandwiched between two chocolate biscuits.
- Drizzled with hot fudge sauce
- Chopped up and added to milkshakes