Find your recipes and restaurants here

Christmas chocolate ice cream

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 7
Servings 6


  • 500
  • 125
    Cape Velvet liqueur
  • 150
    good-quality dark chocolate, chopped
  • 4
    egg yolks
  • 60
  • 210
    castor sugar
  • 50
    walnuts, chopped


Gently heat cream and liqueur in a saucepan.
Remove from heat, add chocolate and stir until melted.
Beat egg yolks and sugar together until thick and frothy, then stir into chocolate mixture.
Add nuts ad cook over low heat for four minutes or until slightly thickened and just coating the back of a spoon. Cool.
Make ice cream using an ice cream machine or by hand: Pour cooled mixture into a metal bowl and plce in the freezer for 2 1/2 hours or until set around the edges but soft in the centre.
Beat with an electric hand beater and return the ice cream to the freezer for three to four hours or until firm.
To serve, sandwich scoops of ice cram between sweet plain biscuits or wafers.
As a special festive ides, you could pipe some chocolate onto a plate in the shape of a star.
Toffee nectarines are a nice decorative touch: Halve nectarines and dip cut surfaces quickly into melted sugar that has caramelised, then remove and allow to cool.

Read more on: dairy

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.