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Chocolate Ice Cream

Chocolate Ice Cream

Lovers of gelato would never resist to this authentic Italian chocolate ice cream recipe to make at home

31 March, 2012
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Dietary Consideration

Season & Occasion

serves for


total time

3 HR 40 MIN


250 ml, whole
250 ml
100 g
Dark chocolate
130 g, 70% cocoa
Egg yolks
2 each
All purpose flour
5 g


  • Before beginning, put a steel container in the freezer and let it chill: if you don’t have one, a bowl in another material is fine.
  • Melt the chocolate in a bain-marie.
  • In the meantime, boil the milk with the sifted flour or starch.
  • Turn off the heat and slowly pour the melted chocolate into the milk, stirring continuously.
  • Let it cool, covering with a lid.
  • Beat the two yolks with sugar until it becomes creamy, either by hand or with an electric mixer.
  • Pour the milk and chocolate mixture onto the eggs and turn on the flame very low (or heat with bain-marie) and cook for 5 minutes.
  • With a wooden spoon, mix until well-thickened and add the cream slowly, mixing well.
  • Pour the mixture now into the cold bowl and put in freezer.
  • Starting now, stir the mixture every 30 minutes and but back into freezer.
  • The secret is in breaking the ice crystals that form at the beginning, stirring continuously so it stays creamy.
  • For a perfectly creamy ice cream, you’ll need about 3 hours and 4-5 “stirrings”.

While you prepare your own ice cream, why not learn more curiosities about this classic treat? Read our articles!

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