Niia Ortiz

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Chocolate ice cream

30 mins
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Delicious chocolate ice cream to enjoy on any special occasion or a hot afternoon.
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4 portions
  • 2 glasses milk
  • 1 teaspoon vanilla essence
  • 1 egg white
  • 2 egg yolks
  • 100 grams sugar
  • 120 grams chocolate, in pieces
  • 200 grams milk cream


First pour the milk and vanilla essence in a saucepan to bring it to cooking.
Before it boils be sure to remove the mixture and let it sit for fifteen minutes.
Take this time to beat the egg white along with the two yolks.
You have to slowly add the sugar until a homogeneous mixture is obtained.
Incorporate the egg mixture with the milk and cook in a bain-marie for about 10 minutes.
Stir very slowly with a plastic spoon so everything is evenly heated.
When you notice that a thick cream has been produced, remove the container from the fire, cover it with a transparent film and allow it to cool.
In a bowl beat the cream until it is mounted, let it rest for 5 minutes and when it is in its point add it slowly to the previously cooled mixture.
Bring the composition to heat to warm it a little and while you heat the chocolate in a small pot. When the pieces have melted, add them in the form of threads to the warm mixture.
Put the mixture in a metal container and put it in the freezer for one hour. Once the allotted time has passed, it will be necessary to beat again.
Cover again and put the mixture back in the freezer. Repeat this procedure two more times to finally get the chocolate ice cream.


Ice cream cookies can be used.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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