Chocolate Ice Cream

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Chocolate Ice Cream
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4 h. 25 min.


For the chocolate ice cream
6 egg yolks
220 grams sugar
30 grams dark Cocoa
125 milliliters water
475 milliliters Whipped cream
2 centiliters Cognac
12 Soufflé dishes (or ramekins)
Plastic wrap
For the chocolate sauce
250 milliliters Whipped cream
Mark 1/2 Vanilla bean
5 grams cornstarch
75 grams Couverture (crushed)
For cherries
500 grams Sour cherry (from a jar)
1 tsp cornstarch
2 Tbsps sugar
1 tsp cinnamon
½ tsp Ground clove
How healthy are the main ingredients?
Whipped creamWhipped creamsugarsugarCocoacinnamon

Preparation steps


For the chocolate ice cream, beat egg yolks with sugar in a bowl until creamy. Stir cocoa in boiling water until smooth and mix together with 125 ml (approximately 4 ounces) of cream. Stir cocoa mixture slowly into egg yolk mixture. Stir constantly. Pour all mixed ingredients into a pot. Place on the stove and heat, stirring constantly until the mixture is thick. Caution! The cream should not boil. Add brandy, strain through a sieve and let cool completely. Whip remaining cream until stiff and fold into cooled mixture. 


Line ramekins with plastic wrap and fill with chocolate mixture. Leave in the freezer at least 3-4 hours.


For the chocolate sauce, boil 200 ml (approximately 7 ounces) cream. Mix remaining cream with vanilla and cornstarch and stir into boiling cream. Remove from heat and melt chocolate in it. Puree with an immersion blender.


For the cherries, drain cherries. Reserve cherry juice. Mix cornstarch with a little water until smooth. Heat cherry juice inn a pot with sugar, cinnamon and cloves. Add cornstarch mixture and continue stirring heat until the sauce is syrupy. Boil briefly, remove from heat, add cherries and let cool slightly.


To serve, place ramekins upside down on plates to remove ice cream from ramekins and remove the plastic wrap carefully. Serve with the chocolate sauce and warm cherries and garnished with cocoa powder.