November 17, 2013

Chocolate Pretzel and Chocolate Oreo Ice Cream


If you're going to do something outrageous you may as well go ALL OUT. Twice last week I stopped off at an ice cream shop after work and ordered ice cream. That's four different flavours of ice cream in seven days....five if you include this one. Go hard or go home, am I right? 

It got me thinking of my own ice cream endeavours and how I could make an over the top chocolate ice cream. An ice cream that ticks all of the boxes: chocolatey like you've never seen before, amazingly satisfying and packed with nuggets of deliciousness. 


This ice cream is all chocolate. A little goes a long way. 
The ice cream is incredible chocolatey, creamy and intense with a touch of salt from the pretzels and it has the best texture from all the crunchy biscuits in and on it. Can I have a scoop?


This is not for the faint hearted. Eat it with some sweet fruit if you'd like to balance it out. Ice cream with fruit sounds like a balanced meal anyway. You have such a great diet-how do you do it?!

Enjoy, 

Holly, x 


We need a lot of chocolate for this recipe and the usual ice cream ingredients: chocolate covered pretzels, oreo biscuits, cocoa powder, chopped good quality chocolate, cream, milk, sugar and egg yolks.  


Place the cream and milk in a medium saucepan and bring just to the boil. 

In the meantime, finely chop the chocolate and place the egg yolks and sugar into a heatproof bowl.


Whisk the yolks and sugar together until pale, about 2-3 minutes. 


Remove the hot cream and milk from the heat and whisk in the finely chopped chocolate and cocoa powder. 


Pouring very slowly and whisking very quickly, add the hot chocolate mixture to the cold egg mixture. 

Pour back into the pot and cook over a low-medium heat until the mixture coats the back of a wooden spoon and has thickened slightly. 


Allow the mixture to go completely cold before churning in an ice cream machine. 

As the ice cream is churning, break up the oreo biscuits and chocolate covered pretzels. 


Once the ice cream is churned...


...layer the ice cream in a lunch box with the broken up pretzels and oreos.


Finish with a dusting of oreo before popping into the freezer to harden. 



Recipe, Adapted from The Icecreamists

250ml Full Fat Milk
125g Double Cream
2 Egg Yolks
90g Caster Sugar
200g Good Quality Dark Chocolate
50g Good Quality Cocoa Powder
50g Chocolate Covered Pretzels
6-8 Oreo Biscuits

Place the milk and cream in a pot and bring just to the boil-but do not boil.
Finely chop the chocolate and whisk the egg yolks and sugar together until light and fluffy, about 2-3 minutes.
Take the hot milk mixture off the heat and stir in the chopped chocolate and cocoa powder.
Whisking very quickly and pouring very slowly, pour half of the hot chocolate mixture over the egg mixture.
It is essential that you whisk quickly and pour slowly so that the eggs do not scramble.
Place all the mixture back into the pot.
Place over a low to medium heat and cook, stirring constantly with a spatula, until slightly thickened-the mixture should lightly coat the back of the spatula.
Pour into a bowl.
Allow the mix to cool for 20-30 minutes and then place in the fridge until fully cold about 20 minutes. Do not put the hot mixture into the fridge.
Once completely cold, churn the ice cream according to the manufacture setting in your ice cream machine or refrigerate over night and then churn it the next day if you are stuck for time.
As the ice cream in churning, break up the chocolate covered pretzels and the orea biscuits. 
Once the chocolate ice cream is churned, layer it in a lunch box with the broken up chocolate covered pretzels and oreos.
Finally, sprinkle with some orea biscuit crumb and place in the freezer to harden. 

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