This ice cream is so smooth it will remind you of frozen chocolate mousse. Use organic free range eggs as they will be raw.
Something else. This really is velvety and delicious--an excellent no cook custard-style ice cream. Be sure to beat your egg yolks for 1-2 minutes, until they are light and fluffy, before continuing with the recipe, which will help ensure the very best consistency of the ice cream. Knowing that using all double cream can result in a greasy mouth feel, I substituted half cream and half milk. To intensify the flavour I increased the cocoa by 2 tablespoons, added 1 tsp. vanilla and a pinch of salt. For the chocolate, I added small chunks of a good quality dark chocolate bar during the last minute or two of churning. Just perfect. - 29 Sep 2008
Made it healthier. I was looking for a fast ice cream recipe that didn't need to be cooked and could be converted to sugar free. This was wonderful. I used splenda instead of sugar and left out the chocolate. Superb!! - 29 Sep 2008
This is by far the easiest and best home made ice cream I have ever made. I have a super cheap ice cream churned and it came out beautifully! Looking forward to make adaptations to the recipe with different flavours. - 14 Jun 2015