- 300ml Double Cream
- 300ml Whipping Cream
- 2 eggs
- 150g Caster Sugar
- 1.5 tbps Cocoa Powder
- 75g Plain Chocolate
- 300ml Milk
- 4 x Chocolate Buttons
- 2 tsps cornflour
Also known as: Chocolate Button Ice Cream
It’s just as well we don’t have a commercial division that sells this stuff right now as Jess decided it would be better to call it “Poo Ice Cream”. I’m not a retail expert but that sounds like a branding nightmare to me.
We bought an ice cream maker and made the chocolate ice cream based on a recipe from the book that came with it (which is Simply Ices by Tessa Hayward). We made some minor amendments:
- We made it 50% double cream, and 50% whipped cream, instead of just whipped – we can’t explain why, we just did (ok, it had something to do with what we had in the fridge).
- We mixed up the cocoa powder and chocolate in ratios that we felt suited us. Please don’t ask why, once again, we don’t have any good reason for this.
- We cracked an egg over a table, instead of into a bowl. With this one, we know why and can fully explain – Jess was over-confident in the egg-cracking department. She’s over-confident in alot of departments actually (I won’t elaborate).
How we did it:
- After Jess’ first attempt at egg cracking (which ended up with a very small amount of shell in the destination container and not much else) we started again. We successfully cracked 2 eggs into a bowl (in other words, Jess wan’t involved).
- Jess was formally re-introduced into the overall procedure and put the cocoa in a bowl, added a couple of tablespoons of water and mixed it into a thin paste.
- In a seperate bowl we stirred a tablespoon of milk into the cornflour to make a smooth paste.
- Jess then whisked in the eggs and sugar plus the remaining milk. This was done under military-like supervision.
- We heated the double and whipped cream in a saucepan until nearly boiling and then poured it over the egg mixture whisking it continually (OK, I did this bit rather than Jess to avoid second degree burns).
- We returned it all to the pan, cooking it over a gentle heat until the mixture started to thicken. The original recipe said to let it reach boiling point due to the addition of the cornflour in order to enable it to thicken. So we did – we’re good like that.
- We added our plain chocolate (we chopped it fairly finely) and stirred in until it melted (10 seconds).
- We poured and then stirred all of this into the cocoa paste and left the resulting custard mixture to cool down and then we put it in the fridge for 3 hours.
- We removed the custard mixture from the fridge and put it in the ice cream maker and churned for 20 minutes, adding the broken chocolate button pieces a few minutes before the end.
What we thought of it:
We had a gathering for Annie’s first birthday (Jess’ little sister) and force-fed everybody several kilograms of cake, 18 small buns (each) and lashings of, ahem, poo ice cream. So that the guests didn’t vomit when we announced what it was, we decided to call it “Chocolate Button Ice Cream” – which is of course exactly what it is. Not that Jess is having any of that and I suspect if it ever goes to market there will be people throwing up across the land as they peer into the glass-fronted fridges of major supermarkets and are taken in by my daughter’s marketing brilliance.