Vanilla ice cream in chocolate shells

Ingredients 8
Servings 6


  • 6
    egg yolks
  • 125
    castor sugar
  • 500
  • 1
    vanilla pod, split
  • 100
    thick cream
  • 400
    best-quality Nestlé EasyMelt Chocolate, melted and kept liquid


ICE CREAM: In a bowl, whisk egg yolks with 1/3 sugar until mixture makes a ribbon trail when whisk is lifted. Bring milk to boil with remaining sugar and vanilla pod. Pour it onto egg mixture, whisking continuously. Return mixture to pan and heat gently, stirring continuously, to 80 ºC or until custard mixture (crème anglaise) is just thick enough to coat the spoon. Do not let it boil. Remove vanilla pod. Pour custard through a strainer into a bowl and leave in a cool place until completely cold. Stir occasionally to prevent a skin forming. Place mixture in an ice cream maker and churn until slightly thickened, then add thick cream and churn for another 10 to 15 minutes. CHOCOLATE SHELLS: Cover outside of 6 small stainless steel or china moulds, empty 175 ml yoghurt cups or dessert cups with cling film or foil, using enough to secure tightly to inside of mould. Spray cling film with non-stick cooking spray to make removal easier later on. Dip bottom two-thirds of each mould into liquid chocolate, 1 at a time (or spoon chocolate over inverted moulds). Allow excess to run off for a few seconds before inverting the moulds onto a wire rack. Leave chocolate to harden in a cool place (do not refrigerate). As soon as chocolate has hardened, repeat operation to make a second coating. Refrigerate shells for 1 hour. Once chocolate has set, detach cling film from inside moulds and lift shells off moulds. Very carefully peel off cling film, starting from inside of shells. TO ASSEMBLE: Remove ice cream from freezer 10 to 12 minutes before serving to soften slightly. Using a heated metal scoop, scoop up small ice-cream balls and drop 2 in each chocolate shell. Serve immediately.

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