Chocolate Ice Cream

The ice cream in this recipe is ideal for use in Baked Alaska as this is a very firm ice cream. You need to take it out of the freezer about 10-15 mins before you use it. It will still be fairly hard, this is good when you put it in the oven and it will not melt as easily and will still be firm when you bring it out of the oven.


  • 250g – 70% Colombian dark chocolate
  • 150g caster sugar
  • 150ml water
  • 4 large eggs, yolks only
  • 500ml whipping cream


1. Melt the chocolate in a bain-marie or in a microwave (low-medium power, in short bursts, stir in between bursts) until just melted. Never let the temperature of the chocolate go above 33 ºC.

2. Half whisk the cream, until it just starts to thicken slightly.

3. Dissolve the sugar in the water over a low heat first. Then turn up the heat and boil rapidly for a few minutes to get a light syrup (i.e. before the syrup changes colour). If you have a food thermometer, make sure the syrup reaches 108 ºC. Leave the mixture to cool for one minute.

4. While the sugar and water is heating up, place the egg yolks in a mixing bowl, and begin whisking using an electric whisk, until they are a light colour and have a mousse-like texture. Then trickle in the hot syrup. Continue whisking until the mixture is thick and shiny. Fold in the whipping cream, and then fold in the melted chocolate until thoroughly blended.

5. Pour the mixture into an ice cream machine and churn until frozen.