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Cocoa and Vanilla Ice Cream

  • 5.0 Star
    rating
  • Timer Prep 440 min
    Cook 12 min
  • Chart 625.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Split the vanilla pods lengthways and scrape the seeds out. Break the cocoa vanilla cream biscuits into small chunks.

Method

  1. 1 Place a lidded container in the freezer.
  2. 2 Heat the cream, milk vanilla pod and seeds in a saucepan until just boiling.
  3. 3 Remove from the heat and leave to infuse for at least 20 minutes, stirring occasionally, then remove the vanilla pod.
  4. 4 Whisk together the yolks and sugar until thick.
  5. 5 Slowly pour in the cream mix, whisking continuously.
  6. 6 Put the mixture back into the saucepan and stir constantly over a low heat for about 10 minutes, until thick enough to coat the back of the spoon.
  7. 7 Pour into a bowl, cover the surface with cling-film to stop it forming a skin and leave to cool.
  8. 8 Transfer to the container, cover and freeze for 2 hours and 30 minutes.
  9. 9 Remove from the freezer and beat with an electric hand mixer until smooth. Return to the freezer for another 1 hour.
  10. 10 Beat again until smooth, then return to the freezing once more for another 1 hour, before beating again.
  11. 11 Stir the biscuits through the ice cream and freeze until firm. Remove the container from the freezer 20 minutes before serving.

1 Review

  • Zoe

    Long process, well worth the effort. Tastes delicious!