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Chocolate Ice Cream
1. Mix together the egg yolks, sugar (and corn our if using it) in a bowl, stirring well and
beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat until
hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
2. Pour the mixture back into the saucepan and heat gently, stirring frequently. DO NOT
BOIL. After several minutes it will start to thicken into custard. At this point remove the
pan from the heat, add the cocoa powder using a sifter and mix well ensuring any lumps
of cocoa powder have dissolved. Leave the mixture to chill.
3. Once chilled, mix until slushy. Add the heavy cream and make sure it mixes in well.
Transfer the mixture to the ice cream maker and freeze according to the instructions.
Chocolate Chip Ice Cream
1. Add the milk and sugar into a saucepan and heat gently, dissolving the sugar. Remove
from heat once sugar is dissolved and leave the mixture to cool completely.
2. When mixture is cool, stir in the heavy cream. Then add in the grated chocolate or mini
chocolate ships. Transfer the complete mixture into the ice cream maker and freeze
according to the instructions.
Banana Ice Cream
1. Peel and chop the bananas into chunks. Place in a mixing bowl and mash well. Stir in
milk/cream and then the sugar. Mix well. Chill in the refrigerator for 2-3 hours.
2. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
10 egg yolks
4 cups milk
4 cups double/heavy cream
optional: 2 level tsp. corn our (for thicker texture or when ice cream maker has a bowl that
needs advance freezing)
2 1/2 cups plain chocolate (grated or
mini chips)
4 oz. sugar
6 tbsp. of cocoa powder
4 cups milk
4 cups double/heavy cream
1 1/2 cups sugar
6 cups milk
6 cups double/heavy cream
2 cups sugar
12 ripe bananas (to puree)
RECIPES
*NOTE: Not all recipes will yield 4qts (128oz.). You may need to double or divide
recipe in half to yield desired amount.
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