Dark Chocolate Ice-Cream - Thermomix Recipes from Steph

Dark Chocolate Ice-Cream

Recipe – Gilles Marchal  Converted by Danielle Scott, TM Consultant VIC  from her Gogetter’s Presentation


120gm Dark chocolate (60% cocoa solids)

250ml Milk

120ml Heavy Cream

10gm Dutch Cocoa

1 Vanilla Bean (seeds scraped)

2 Egg Yolks

40gm Brown Sugar

30gm Acacia Honey


1. Place chocolate into TM Bowl, chop 5sec/Speed 9

2. Add remaining ingredients, cook 8min/90c/Speed 2

3. Pour mixture into 4cm high into freezable container, cover with clingfilm. Cool mixture before freezing overnight

4. Place frozen mixture into fridge for 10mins, then cut into chunks

5. Place half chunks into bowl, crush 15sec/speed 6, transfer to icecream tray and repeat this step with 2nd half of chunks

6. If too softened, recover with clingfilm and refreeze for a few hours

7. Sit at room temp for 5-10mins before scooping into dessert bowls.

8. Optional: Garnish with chocolate Persian Fairy Floss (available at Essential Ingredient, Prahran or Leo’s Fine Foods)

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