OK, so I am now a honey sweetened ice cream convert! Last week, I posted about a vanilla caramel swirl ice cream that I had made and loved, so this week I have been in ice cream making mode and have put together a few other flavors. This dark Chocolate Ice Cream is creamy, rich and indulgent and a little goes a long way.
I tried a few different recipes, but this was my favorite. I tried using artificial sweeteners and although the results were good, I prefer the natural sweetness of honey over artificial sweetener. I also experimented with using a mix of cocoa powder and melted sugar free chocolate, but again, I preferred this recipe which only uses cocoa powder. I debated long and hard as whether to add broken chocolate bits into the mix, to make a chocolate chip chocolate ice cream, but that would be just a little bit too much chocolate indulgence, even for me! It can be done though, so if you think you can handle it, go ahead and add some broken up chunks after churning and before chilling.
It’s been a funny kind of week here. We are in the midst of August – the height of the supposed British summer, but I’m cold. I’ve been wearing socks for goodness sake! Socks shouldn’t be worn during the summer – they are winter necessities not summer ones. Eating ice cream seems wrong whilst wearing socks! It should be done whilst wearing flip flops or ‘thongs’ if you are native to Australia, (cue sniggering from those of us whose idea of a thong is certainly not something that is worn on ones feet).
On that note & with that slightly disturbing mental picture I’m off to turn up my heating! Please enjoy this recipe – you won’t regret it!
Chocolate Ice Cream – Honey Sweetened
- Prep Time: 30m
- Yield: 1 Quart
- Category: Gluten Free, Honey Sweetened, Refined Sugar Free
Ingredients
- 3 cups Heavy Cream
- 1 cup Milk
- 1/2 Honey
- 4 Egg Yolks (Large)
- 1/2 cup Dark Cocoa Powder (Gluten Free)
- 1 tablespoon Vanilla extract
Instructions
- Place the cocoa in a bowl and add a little of the honey & mix to make a paste. Add the rest of the honey little by little until it is smooth and lump free.
- Scrape this honey & cocoa mixture in to a heavy based saucepan and add the cream and the milk and stir to combine. Cook over a medium heat until it is hot but make sure it does not boil or stick to the bottom of the pan. Turn off the heat.
- Whisk the egg yolks in a bowl.
- Continue to whisk whilst slowly drizzling approx 1 cup of the hot cream into the egg yolks to temper them.
- Pour the egg yolk mixture into the pan of cream and heat whilst stirring continuously until the custard thickens and coats the back of a spoon. Do be careful not to boil.
- Take the custard off the heat and add the vanilla extract. Pass through a sieve to remove any lumps.
- Cover the custard and place in the fridge until it is cold (approx 6 hours). You can speed this up by pouring the custard into a bowl and placing it into an ice bath and stirring at regular intervals.
- Once the custard is cold, place it into your ice cream maker and follow the manufacturers instructions.
- Once the mixture is frozen, place in containers and freeze for at least 2 hours before serving.
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