Notes on chocolate: a simple chocolate ice-cream recipe

An easy way to conjure up a bit of magic

When he was 70, and some years into retirement, my dad got bored and opened a gelateria. He made spectacular ice-cream, although my mum made great ice-cream herself in her little home kitchen. Her speciality was a fior di latte base with bits in – nuts, candied fruit – while his was chestnut chocolate. Sadly, those days are gone, melted into memory.

Chocolate ice-cream is often disappointing, but not this. It’s easy, needs no specialist equipment and has extra chocolate pieces in it. Take a 397g can of condensed milk and put it in a big bowl, with 500ml of double cream and 2 tsp of vanilla extract. Whisk to soft peaks and then add 50g of good cocoa powder. Whisk some more: it should hold its own on a spoon.

Add 100g of chopped chocolate truffles; you want something yielding – not hard chocolate, but not so soft you can’t gently chop it. Monty Bojangles Choccy Scoffy (Waitrose, £3.50 for 135g) is spot-on perfect for this. Other variations are available, so you can be adventurous.

Fold the chopped chocolate into the creamy mixture, dollop into a container and freeze. It’s absolutely perfect after about three hours in the freezer – and also keeps happily for at least a week.

If you like nuts, you can also chase 100g of hazelnuts around a dry frying pan on a gentle heat, with 2 tbsp of icing sugar, to gently caramelise, chop and add (when cooled) to the mixture at the same time as the truffles.

Contributor

Annalisa Barbieri

The GuardianTramp

Related Content

Article image
Notes on chocolate: fantasy pick’n’mix selections
If you were packing your own dreamy little bag, what would go in it? By Annalisa Barbieri

Annalisa Barbieri

27, Oct, 2019 @9:00 AM

Article image
Notes on chocolate: pale and interesting
It’s often dismissed by aficionados, but these takes on white chocolate could convert the haters

Annalisa Barbieri

30, Jun, 2019 @5:00 AM

Article image
Notes on chocolate: Oxford’s local heroes
In town for a wedding and a little the worse for wear, Annalisa Barbieri looks for something sweet and soothing

Annalisa Barbieri

22, Sep, 2019 @5:00 AM

Article image
Notes on chocolate: Italy’s finest bar
Gianduia with its micro-ground Piedmontese hazelnuts is gorgeous, if pricey, says Annalisa Barbieri

Annalisa Barbieri

14, Jul, 2019 @5:00 AM

Article image
Notes on chocolate: the best nut butters
Peanuts and cashews add good nutrition to your sweet treat, says Annalisa Barbieri

Annalisa Barbieri

19, Jan, 2020 @9:00 AM

Article image
Notes on chocolate: learn to love liquorice
A treat that could convert sceptics, plus white chocolate snowballs for Christmas

Annalisa Barbieri

14, Nov, 2021 @8:59 AM

Article image
Notes on chocolate: precious cargo incoming
When chocolate arrives by boat it’s always worth waiting for, says Annalisa Barbieri

Annalisa Barbieri

27, Dec, 2020 @9:00 AM

Article image
Notes on chocolate: living it large
Sometimes nothing less than a whole slab will do, says Annalisa Barbieri

Annalisa Barbieri

23, May, 2021 @8:00 AM

Article image
Notes on chocolate: Amsterdam’s star turns unwrapped
They’ve definitely got a sweet spot in the Netherlands capital, says Annalisa Barbieri

Annalisa Barbieri

10, Nov, 2019 @9:00 AM

Article image
Notes on chocolate: the Christmas countdown begins
Mark each day in the old-fashioned way with your Advent calendar, says Annalisa Barbieri

Annalisa Barbieri

21, Nov, 2021 @9:00 AM