Chocolate Truffle Ice Cream
Author: Marla Hingley
Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Using eggs yolks makes this ice cream so rich and creamy, you’d swear you were eating a chocolate truffle.
  • 1 cup whole milk
  • ½ cup sugar
  • 6 egg yolks
  • 6 oz dark chocolate, finely chopped
  • 1 ¾ cups heavy cream
  • 2 tsp vanilla
  1. In saucepan combine the milk, sugar and yolks. Stirring constantly, cook the custard over medium heat until mixture is thick and coats the back of a wooden spoon, about 7 minutes.
  2. Whisk in the chocolate, stirring for about 1 minute until completely smooth. Add cream and vanilla, stirring again until smooth. Pour into a bowl, cover and chill in fridge for 1 hour, or until cool.
  3. Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm, about 1-2 hours.
Makes about 4 cups
If the eggs curdled at while cooking it was because the mixture was too hot. To fix, pour mixture through a mesh strainer. Then use a food processor or blender to smooth.
Recipe by Gluten Free Club at