Easy Chocolate Ice Cream

Easy Chocolate Ice Cream

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This grown-up chocolate ice cream, Glace 'Express' au Chocolat, is from Janick Gestin of Laille. Serve with your favourite toppings; chocolate curls, creme Chantilly, iced Kahlua or toasted almonds.
Servings: 6
Calories: 466


  • 5 1/3 oz dark or milk chocolate 70 per cent cocoa
  • 8 1/2 floz milk
  • 2 tbsp Kahlua liqueur
  • 1 whole egg and 2 egg yolks
  • 2 1/2 oz unrefined caster sugar
  • 1 level tsp cornflour
  • 12 floz double cream


  • Break the chocolate into small pieces and place in a saucepan with the milk and Kahlua. Set over a low heat and stir until the chocolate has melted. Remove from the heat.
  • Place the egg and egg yolks with the sugar and cornflour in a heatproof bowl and beat until creamy and fluffy using an electric whisk. Pour in the melted chocolate and whisk well. Make a bain-marie and heat the mixture over a pan of simmering water, stirring constantly, until it begins to thicken (10 - 15 minutes). Remove from the heat and allow to cool a little.
  • Pour the cream into a bowl and whisk until it stands in soft peaks, then fold it into the chocolate mixture.
  • If you have an ice cream machine use it from here. If not, transfer the ice cream to a suitable container and leave in the freezer for 1 hour. Remove, beat the ice cream until smooth and return it to the freezer. Repeat until the ice cream has small crystals and can retain a good shape.
Calories: 466 kcal
Carbohydrates: 29 g
Protein: 6 g
Fat: 35g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 66 mg
Potassium: 300 mg
Fiber: 3 g
Sugar: 22 g
Vitamin A: 1026 IU
Vitamin C: 1 mg
Calcium: 113 mg
Iron: 3 mg
Cuisine French
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