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RICH CHOCOLATE ICE CREAM
2 egg yolks - 2 oz (50 g) caster sugar - 8 fl. oz (250 ml) milk - 1/4 pint (150 ml) double cream -
4 oz (100 g) plain chocolate.
Using the egg yolks, sugar and milk, make a custard following the instructions for Vanilla Ice Cream
(page 29). While it is still hot break the chocolate into it and stir untill it has melted and the mixture
is smooth. Leave until cold.
(Mixture approximately 1 pint)
ICED CHOCOLATE MILK
1 pint (600 ml) milk - 2-3 heapd tablespoons cocoa - 2 oz (50 g) caster sugar.
In a saucepan heat the milk and sugar together stirring to dissolve the sugar. Put the cocoa into a
small bowl and pour a little hot milk over it, stirring to dissolve the cocoa powder, then slowly add
the remaining milk. Leave until cold.
(Mixture approximately 1 pint)
ALMOND AND CHOCOLATE CHIP
Ice Cream - 4 egg yolks - 4 oz (100 g) caster sugar - 1/2 pint (300 ml) milk - 1/2 pint (300 ml)
single Cream - 1 packet chocolate chips - 2 oz (150 g) blanched split almonds.
Follow the instructions for the Vanilla Ice Cream (page 29), using the egg yolks, sugar and milk to
make a custard base. While it is cooling toast the almonds under the grill. Watch them very care-
fully to stop them burning and turn them often to brown them on all sides. Stir the cream into the
cold custard base and pour it into the ice cream maker. When the ice cream is half made and
starting to thicken, add the almonds and chocolate chips so that they are mixed into the finished
ice cream, for a special occasion, this ice cream is delicious with the addition of three or four
tablespoons of brandy.
(Makes up to 1 1/2 pints mixture)
MINT CHOCOLATE CHIP ICE CREAM
1/2 pint (300 ml) milk - 1/2 pint (300 ml) double cream - 3 oz (75 g) caster sugar - 5 oz (150 g)
plain chocolate - 1 teaspoon peppermint essence - A few drops green food colouring (optio-
nal) - 4-5 tablespoons creme de menthe (optional).
Dissolve the sugar by putting it and the milk in a saucepan and heating it slightly. Leave the milk
until cold. Grate the chocolate and keep it on one side. Stir the cream, peppermint essence and, if
you are using them, the food colouring and creme de menthe into the cooled milk. Pour it all into
the ice cream maker. Just as the ice cream starts to thicken add the grated chocolate and then
continue freezing the mixture.
(Makes approximately 1 1/4 pints)
COFFEE AND SULTANA ICE CREAM
3 oz (75 g) sultanas - 3 tablespoons brandy - 1 pint (600 ml) single cream - 4 egg yolks -
4 oz (100 g) caster sugar - 1 level tablespoon instant coffee.
Put the sultanas to soak in the brandy and leave overnight or for several hours. Use the cream, egg
yolks and sugar to make a custard base following the directions for Vanilla Ice Cream (page 29),
and leave until cold. Dissolve the coffee in a tablespoon of hot water and add it and the sultanas
and brandy to the custard base.
(Makes up to 1 1/2 pints mixture)
