This rich, smooth-as-silk chocolate indulgence is sure to become a household staple. Sorry.






Skill level

Average: 4 (61 votes)


  • 300 ml (10½ fl oz) thin (pouring) cream
  • 400 ml (14 fl oz) full-cream milk
  • 8 egg yolks
  • 60 g (2¼ oz/¹⁄₃ cup) brown sugar
  • 75 g (2¾ oz/¹⁄₃ cup) caster (superfine) sugar
  • 1½ tsp good-quality unsweetened cocoa powder
  • ½–1 tsp pure vanilla extract
  • 200 g (7 oz) good-quality milk chocolate, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

Freezing time 3 hours

Put the cream and milk in a saucepan. Bring almost to the boil over medium-high heat, then remove from the heat.

In a bowl, whisk together the egg yolks, brown sugar and caster sugar, cocoa powder and vanilla until well combined. Gradually pour in the hot milk mixture, whisking constantly until smooth.

Pour into a clean saucepan and stir over medium-low heat for 12–15 minutes, or until the mixture has thickened to a thin custard consistency and coats the back of a spoon. Remove from the heat, then add the chocolate and stir until it has melted and the custard is an even colour. Cool slightly, then strain into a bowl. Cover and chill for 2 hours, or until cold.

Set up an ice-cream machine and churn and freeze the mixture according to the manufacturer’s instructions. (Alternatively, you can pour the custard mixture into a large shallow cake tin and freeze for 2–3 hours, or until just frozen around the edges. Whisk to evenly distribute the ice crystals through the mixture. Repeat this every hour until the mixture is frozen and evenly textured.)

Transfer to a 1 litre (35 fl oz/4 cup) plastic container. Smooth the surface over, top with a sheet of baking paper, then pop the lid on. The ice-cream will keep in the freezer for up to 1 week, but tastes best if eaten within a few days.


Recipe and image from Milkbar Memories by Jane Lawson (Murdoch Books, $39.99).


View our Readable feasts review and more recipes from the book here.