Homemade ice cream recipes: CHOCO WEDGE

Homemade ice cream recipes: Chocolate Sandwich.  Ice cream is a universal crowd pleaser.  Seriously, unless you're allergic, what's not to like?  The common perceived pitfall of homemade ice cream recipes is that they take forever to prepare.  Not true.  Home-made ice cream can actually be prepared in 5 minutes (ok, 10 if you include the unpacking etc.) but the preparation time is surprisingly simple.  The real kicker though is the fact that you don't even need an ice cream maker.  Sure, there are many positives to having an ice cream maker - they do add more of a silky, velvety texture to your ice cream and they will enable to expand your repertoire -   however they are by no means a necessity. 

So there's no excuses to get cracking on your next ice cream creation.  You will find various home made ice cream recipes thoughtout the blog.  Not only does home made ice cream taste delicious and please the masses - its kinda fun to make. : )  So lets jump in and scoop it up!  We'll start slowly with a little chocolate treat. 

Serves 6

One of the best chocolate home made ice creams of all time. Careful now, this recipes has a strong chocolate favor so it may be best to keep this one for the adults. 

• 2 large whole eggs and 2 yolks
• 4oz/110g caster sugar
• 8oz/225g good-quality plain chocolate (at least 50 per cent cocoa solids)
• Half a pint/300ml single cream
• Half a pint/300ml double cream

Place eggs & egg yolks in a heat-proof bowl with the sugar and beat with an electric whisk until thick and pale.

Break chocolate into small pieces and place in a saucepan. Add the single cream and heat gently until the chocolate has melted. Scrape the dark cream into the egg and sugar foam, and fold together thoroughly.

Set the bowl over a saucepan of barely simmering water (the water shouldn't touch the base of the bowl).

Cook gently, stirring constantly with spatula, until the mixture is hot and has noticeably thickened to a yogurt-like consistency. Remove the bowl from the saucepan and leave to cool.

Whip the double cream until thick but not stiff, and fold into the cooled chocolate mixture.

Pour the mixture into a plastic freezer-proof container and freeze for 6 hours. For the finest texture, remove from the freezer after the first 2 hours and beat thoroughly with a whisk or fork until completely smooth, although I made it without beating and it was still silky smooth. Either way, remove from the freezer 15 minutes before serving.

Grab some chocolate cookies from the pantry.  It doesn't matter which brand or style, in fact they don't even need to be chocolate cookies.  Just ensure that they are large enough to place a large delicious scoop of your freshly home made chocolate ice cream!