Double Chocolate Ice Cream
Serves: 6-8
  • 360ml (or 1½C) whole milk
  • 360 ml (or 1½C) whipping cream
  • 130g dark brown sugar, divided
  • 15g cocoa
  • 20g honey
  • ½ tsp vanilla extract
  • pinch of salt
  • 5 egg yolks
  • 300g dark chocolate, chopped into small pieces
  1. In a large saucepan, combine the whole milk, 120ml of the whipping cream, 100g of the sugar, the cocoa, honey, vanilla and salt. In a medium-sized bowl, whisk together the egg yolks and the remaining sugar with a little splash of the milk mixture. Pour the remaining cream in a medium-sized bowl and set a strainer over the top. To another medium-sized bowl, add 200g of the chopped chocolate. Scald the milk mixture in the saucepan, stirring until the sugar, honey and cocoa have dissolved.
  2. While whisking continuously, slowly pour the hot milk mixture into the egg mixture. Once all the liquid has been added, quickly give the saucepan a good rinse to get rid of any remaining cocoa on the sides (it might burn if you leave it on) or proceed with another (clean) pan. Pour the mixture back into the clean saucepan. Gently heat the mixture over low heat, stirring with a rubber spatula, until the mixture has thickened and can coat the back of a spoon. You have now made crème anglaise.
  3. NOTE: To test whether the crème anglaise is done, dip a spoon in the mixture and run your finger through the custard down the back of the spoon. If the path you've just created with your finger holds its shape, the custard is done. If you are unsure about this step, you can use a sugar thermometer. The crème anglaise should be done once the mixture reaches a temperature of 80°C (175°F).
  4. Take the crème anglaise of the heat and pour it through the sieve on top of the prepared chocolate. Leave to sit for a minute undisturbed and whisk until all of the chocolate has melted into the crème anglaise. Next, pour the crème anglaise into the bowl with the whipping cream, whisking to incorporate. Leave the custard to cool to room temperature, then cover with plastic wrap and chill the mixture in the fridge for at least an hour. Churn in your ice cream maker according to the manufacturer's instructions. Once the ice cream has finished churning, stir in the remaining 100g of chopped chocolate.
  5. Add the ice cream mixture to a freeze-proof container, cover with a lid and freeze for at least 4 hours or until ready to serve.
  6. Twenty minutes before serving, take the ice cream out of the freezer and allow to soften in the fridge or on the countertop. Top with the remaining caramelized oats.
Alternatively, the mixture can be frozen in a freeze-proof container in the freezer. Make sure to give the mixture a vigorous stir with a fork every half hour until the mixture has frozen (this probably takes three hours in total).
Recipe by The Tough Cookie at