Recipe: chocolate ice cream a la Chokladfabriken

I know I keep promising to post more savoury recipes, but bear with me on this one, because its totally worth a bit more sweetness, plus I’ve got an om nom nom-worthy cheesy slice recipe up my sleeve (aka already photographed) to share with you soon.

Now, you know when you get ice cream from the supermarket and it’s honestly a bit disappointing? There isn’t much depth of flavour and it tastes like either cheap vanilla flavouring or sickly chocolate flavour syrup…well, let me introduce you to this recipe which will knock the socks right off your taste buds. It’s super easy to make, calls for only a few ingredients, and is rewardingly decadent proving you splash out on really good quality dark chocolate.

Chokladfabriken, which translates to Chocolate Factory, is a shop that me and Tristan always pop into whenever we’re in Stockholm. They have cloudberry and lingonberry truffles which are amazing and unlike anything else you’ll ever taste. They also have a beautiful cookbook, and this recipe is adapted from that.

Chocolate ice cream a la Chokladfabriken

  • 400g milk
  • 400g double cream
  • 135g sugar
  • 50g glucose
  • 125g 70% cocoa dark chocolate

Break the chocolate into pieces or chop it slightly with a knife, and place it in a bowl. I usually use a clear glass bowl so that I can see how well everything is mixing later.

Meanwhile, in a pan on the stovetop, heat the milk, cream, sugar and glucose until steaming and just under the boil. Carefully pour the hot milk over chocolate, stir until everything is well incorporated and then let the mixture sit and cool completely.

Once the custard mixture is cool, store it in the fridge for several hours (or overnight) to chill it entirely.

If you have an ice cream maker, follow the machine instructions, or churn until thick and creamy. It took me about 15 minutes to reach a sturdy consistency in my Kitchenaid attachment. Once churned, store the ice cream in a carton in the freezer to firm it up.

If you do not have an ice cream maker, fear not, you can instead use a hand mixer. Decant the custard into a plastic container and store it in the freezer for approximately one hour. Remove from the freezer and use the hand mixer to beat and refine the ice crystals that will form. Store the ice cream back in the freezer and repeat twice more periodically over the next few hours.

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