Homemade chocolate ice cream


400 ml whole milk
400 ml whipping cream (33% fat)
150 g cane sugar
4 large egg yolks
3 teaspoons Carla Dutch Premium Cocoa
200 g Carla dark chocolate
1 teaspoon vanilla extract


In a pot mix milk, half cream and cane sugar. Whisk the egg yolks in the bowl with the remaining cream until thick. Add Carla Dutch Premium Cocoa and whisk until the cocoa melts and the mixture is smooth.

Heat the milk in the pot and stir until the sugar is melted and the milk starts to smoke. This takes about 4-5 minutes. Then wean, stir in the yolk mixture and return to the hotplate. Heat at medium temperature until thick, about 4-5 minutes. The mixture must not be boiled!

Then wean again, crush or grate Carl chocolate into the yolk cream (it is better to grate the chocolate) and after 1 minute mix slowly until the chocolate melts. Stir in the vanilla extract and pour the cream into a clean bowl.

Put it in an ice water bath and cool the mixture, it takes about 30-45 minutes. Place the dish in the freezer for about 6-7 hours and allow to freeze.
Then make ice cream scoops and serve.

TIP: Mix the mixture occasionally in the freezer.

  • 3–24 hours - Carla 3–24 hours
  • Easy - Carla Easy

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