Gluten-freeVegetarian Ice Cream
Salted Cocoa Custard Ice Cream
A dark chocolate ice cream with a salted, custard-style flavour.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese, softened | |
| 10 g | 2 tbsp | dark cocoa powder | |
| 80 ml | ⅓ cup | puremade salted egg yolk syrup | |
| 5 ml | 1 tsp | vanilla extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk |
Ingredients
Method
- Microwave the cream cheese in a large bowl for 10 seconds. Add the cocoa powder, syrup and vanilla extract and beat with a whisk or spatula for about a minute, until it looks like frosting.
- Slowly stir in the double cream and milk until the chocolate mixture has dissolved.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 318 kcal
- Fat
- 30 g
- of which saturates
- 17 g
- Carbohydrate
- 6.3 g
- of which sugars
- 4.4 g
- Fibre
- 0.9 g
- Protein
- 6.6 g
- Sodium
- 60 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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