Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

Rich Chocolate Ice Cream 丰富的巧克力雪糕

Sunday, March 30, 2008

This is my first attempt at making ice cream.

Went thru a few sites to get an idea. Most recipes I found online needed an ice cream maker to make ice cream, but not many Malaysians have it in their homes. I'm one of those that don't have one. So, I tried to do it with just a whisk and a hand held mixer.

My brothers commented," This tastes like melted chocolate... too rich...."
My hub said," Very nice, but not more than 2 scoops at one go, very 'geng' "

Well, if u're not fan of rich chocolate ice cream, just cut down on the cocoa powder and sugar.
This is a "no maker" recipe. As long as u have a whisk as a minimum requirement.
I didn't make it according to recipes found online. This is my personal preference of proportions.

No maker Rich Chocolate Ice Cream Recipe
8 egg yolks
500gm sugar
500ml milk
150 gm quality cocoa powder
2 tsp vanilla essence
500ml dairy whipping cream


1. Whisk egg yolks and sugar until slightly pale.

2. Bring milk and cocoa powder to a boil.
3. Pour 1/3 of hot cocoa mixture into whisked egg yolks and combine well.
4. Pour in the rest of cocoa mixture and combine well.

5. Return the cocoa custard mixture to the fire and cook with a low fire, stirring continuously until custard turns dark and glossy. Turn off fire. Stir in vanilla essense.
6. Leave cocoa custard to cool down.

7. Pour whipping cream into a large mixing bowl and whip until soft peaks form. Whipping cream would have doubled up by now.

8. Fold 1/4 whipped cream into cooled cocoa custard mixture and combine well.
9. Continue to fold in 1/4 whipped cream at a time.
10. Place ice cream mixture into freezer and freeze for 1/2 hour.

11. Take ice cream out from freezer every half an hour to give it a good whizz.

12. After a few whizzes, transfer ice cream to freezer containers. I use Tupperware's Freezermates.
13. Freeze until firm.

Serving suggestion:

Here's how it looks after being scooped...

7 lovely notes:

Anonymous,  February 22, 2012 at 5:54 PM  

hi, Wendy.
thanks for your sharing, and I'd like to know the 'milk' that you mention is drinking milk like Dutch lady or condense milk/sweeten creamer like F&N or teapot etc, or ideal milk?

thank you.


wendyywy @ Table for 2..... or more February 22, 2012 at 7:39 PM  

condensed milk is condensed milk.
Ideal is evaporated milk.
It should never be confused with just "milk"
Milk is any liquid milk, be it fresh or recombined full cream.

Anonymous,  February 23, 2012 at 12:49 PM  

Thank you, Wendy.


Zi Ning March 8, 2014 at 10:02 AM  

Hello Wendy,
Thank you very much for this recipe, it's very helpful to people like us (without ice cream maker). :D
I wonder, have you tried making vanilla ice creams? Would you mind to share the recipe?
Besides that, do you conduct baking classes? Your blog helped beginners like me to achieve lots of wonders :D but there are still some skills that I couldn't pick up by self-learning no matter how many times I've tried.. and it gets more and more depressing after uncountable failures =(

WendyinKK March 9, 2014 at 10:24 AM  

Zi Ning,
Thanks for taking interest, but unfortunately I don't conduct classes on my own.
There is a vanilla ice cream recipe in the black forest ice cream mooncake. Just beat it periodically to achieve a smooth texture.

Zi Ning March 13, 2014 at 10:19 AM  

Thank you very much, Wendy! :D

Michelle August 29, 2015 at 8:23 AM  

Hi, I half your recipe to 4 egg yolks, because I don't have so much whipping cream, but when whisk we egg yolks on sugar, it doesn't become so liquid like your second pic...it become lumps when whisk with e sugar. Is it that I need to whisk egg yolk alone first or the recipe meant eggs, including the whites? Thank u!

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)



  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP