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Double Chocolate Ice Cream

This decadent ice cream recipe studded with chocolate chips makes an extra special dessert when drizzled with my Chocolate Ganache. You can use the same simple Ice Cream Base to make my delicious Pistachio and Berry Ice Cream. You don't need an ice cream machine – just three bowls...

Annabel Langbein Double Chocolate Ice Cream Recipe
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Double Chocolate Ice Cream
1 cup Chocolate Ganache 1 cup chocolate chips chocolate shavings
 or Chocolate Ganache, to serve Ice Cream Base 3 eggs 10 tbsp caster sugar, divided in half 2 tbsp boiling water 2 cups cream, chilled

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/double-chocolate-ice-cream/795/
EMAIL PRINT
Prep time:
20 mins + 4 hours freezing
Makes:
2.5 litres
  • 1 cup Chocolate Ganache 
  • 1 cup chocolate chips
  • chocolate shavings
 or Chocolate Ganache, to serve

Ice Cream Base

  • 3 eggs 
  • 10 tbsp caster sugar, divided in half
  • 2 tbsp boiling water
  • 2 cups cream, chilled

Line two 30cm loaf tins or a 2.5 litre container with baking paper.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside. 

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight. 

In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Swirl Chocolate Ganache and chocolate chips through the Ice Cream Base. Pour into the prepared loaf tins or container and freeze for at least 4 hours, or preferably overnight, until set. If freezing for longer, cover to prevent freezer burn or flavour taint. To serve, lift out of the tin or container, cut into slices, sprinkle with chocolate shavings or drizzle with Chocolate Ganache.

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4 comments

What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors. Keep conveying such messages, really needed us. Thanks for sharing. http://cake-delivery.in/ahmedabad
Cake-Delivery.in October 10, 2017
Hi Aabel Thank you so much for sharing all these fantastic yet doable recipes! Dont know how many times I use your recipes a week:) they always turn out very tasty! I just made caramel and pistachio ice cream from your book and my hubby just loved it and he couldnt believe that i made it from the scratch! So I would like to try the berry and pistachio ice cream mentioned above but for some reason I cant open the recipe. Is there any way to see it please? TIA
ringsrings August 26, 2015
Looks delicious mmm, can't wait to make it yummy!!!! From your BIGEST fan Jessica! and my dad Peter :)
Jessica2005 October 28, 2014
thanks this is really a good recip,i love chocolate chips.
петяспасова April 22, 2014
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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