I definitely have fall in love with making chiffon and ice-cream now. At times when the chiffon ask for additional 2 egg whites, the 2 egg yolks and just 1 more new egg yolk could go into making ice-cream! After buying a litre of non-diary whipping cream which I probably use a quarter for frosting, many times I had to throw away the balance after keeping for several months. And now it doesn’t have to go to waste too! They could go into the ice-cream making! This is my 2nd ice-cream – Chocolate ice-cream (highly recommended by smallsmallbaker). It’s a much easier this round, knowing exactly what to do and what to expect. I didn’t use Toblerone but a bar of dessert chocolate, it’s already very delicious when it’s completely mix. If you like the creamy type of ice-cream with bittersweet chocolate then this is the one to try.
Chocolate Ice-Cream (Makes 1 ltr)
3 egg yolks
1 tsp corn flour
170g fresh milk
1 tsp vanilla essence
100g cooking chocolate
220g non-dairy whipping cream
50g chocolate chips
1. Beat egg yolks, sugar and corn flour until sugar has dissolved and pale.
2. Add in fresh milk, vanilla essence and cooking chocolate. Boil the mixture over low fire, keep stirring until chocolate has melted and slightly thicken. Remove from heat and leave to cool.
3. Whisk non-dairy whipping cream until stiff and fold into the cooled milk mixture.
4. Stir in chocolate chips and mix well.
5. Pour into a container and freeze overnight. Whisk the mixture again until smooth and freeze until set.
Recipe adapted from 冷冻甜品