Chocolate Fudge Ice Cream

Chocolate Fudge Ice Cream

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Calories: 2025


  • 1 pint milk
  • 6 egg yolks
  • 2 oz caster sugar
  • 5 floz double cream whipped

for the flavouring

  • 2 oz plain chocolate
  • 1 tbsp cocoa powder
  • 2 tbsp golden syrup
  • 2 oz sugar
  • 4 tbsp water


  • Scald the milk and leave to cool for 15 minutes.
  • Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.
  • Press a circle of greaseproof paper or cling film on to the surface and leave until cold.
  • Fold in the whipped cream and flavouring (see below).
  • Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.
  • Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

  • Melt 2 oz (50 g) plain chocolate, 1 tbsp cocoa powder, 2 tbsp golden syrup, 2 oz (50 g) sugar and 4 tbsp water together over a low heat. Boil until the temperature reaches 116°C (240°F) on a sugar thermometer. Cool slightly then stir into warm icecream, made with 2 oz (50 g) sugar.


makes 1 1/2 pints (900 ml)
Calories: 2025 kcal
Carbohydrates: 216 g
Protein: 38 g
Fat: 119g
Saturated Fat: 65 g
Cholesterol: 1422 mg
Sodium: 326 mg
Potassium: 1096 mg
Fiber: 5 g
Sugar: 202 g
Vitamin A: 4497 IU
Vitamin C: 1 mg
Calcium: 793 mg
Iron: 5 mg
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