Skip to main content
Food Advertising by

Chocolate Ice Cream

For X'mas I had a wonderful gift from my three musketeers ~ the much awaited Cuisinart Ice Cream Maker!  I'm very pleased with this  gift as the freezer bowl just fits snugly in my freezer compartment without having to take out the shelves to make room for it.  I was very eager to try out the much talked about yummy ice cream that the Cuisinart Ice Cream maker can churn out.  I've made ice cream before, years ago with my old faithful Kenwood Chef but it was indeed time consuming as I've got to freeze and cream the mixture many times and with long waiting periods in between.


Yummy, smooth Chocolate ice cream, just what you need to cool down during a hot day.   Why not make this and serve to your visitors during Chinese New Year  or  as dessert after a sumptuous reunion dinner ...........Ooops, it's melting!

Recipe for Chocolate Ice Cream   (adapted from with recipe and video)

  • 2 oz semi bittersweet chocolate, chopped and melted (I steamed it) 
  • 4 egg yolks
  • 100 gm caster sugar
  • 250 ml whipping cream (used AS vegetarian whipping cream from Korea)
  • 250 ml low fat milk
  • 35 gm Valrhona cocoa powder, sifted
  • 1.1/2  tsp vanilla extract OR 1/2 vanilla bean  (Add the vanilla bean to the cream and cocoa powder mixture and bring to a boil)
  1. Melt the chocolate, set aside.
  2. Beat the egg yolks and sugar till light and fluffy.  Set aside.
  3. Sift the cocoa powder into a saucepan, then  whisk in the cream, milk till smooth.
  4. Place the saucepan over medium heat, stirring till free of lumps and the milk just begins to foam up.
  5. Remove from heat and gradually pour the warm cream mixture  into the whipped egg yolks, whisking constantly so as not to cook the egg yolks.  If lumps form, strain the mixture.  Stir in the melted chocolate.
  6. Pour the mixture back into the saucepan and place over medium low heat, stirring constantly with a wooden spoon till custard thickens enough that it coats the back of a spoon.  (Wooden spoon placed in the custard and when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard).
  7. Immediately remove the custard from the heat and continue to stir for a few mins. so it does not overcook.  Stir in the vanilla.
  8. Cover with cling film and let cool to room temperature and refrigerate the custard until it is completely cold, preferably overnight.
  9. Churn the mixture in the ice cream maker for 25 mins. or according to the manual of your machine.
  10. Spoon the ice cream into a container and freeze it.  
  11. Yield :  About 1 litre

I'm submitting this post to  Chinese New Year Delights 2013  hosted by Sonia of  Nasi Lemak Lover

I'll be taking a short break during this festive season and here's wishing each and everyone

Gong Xi Fa Cai
May the Lunar New Year shower you with Happiness, Success & Prosperity


  1. Hi Cheah, Your chocolate ice cream looks so good and simply irresistible! Yum... I want a scoop please :)
    Wishing You and your family, Happiness and Prosperity Lunar New Year, 恭喜恭喜!

    1. Help yourself, Ann! A very Happy and Prosperous New Year to you and your family too!

  2. Hi Cheah, can I have some? You are very clever.
    Happy New Year to you and family.

    1. Of course you can, Kimmy. No,no I'm not clever, just like to try and experiment with new things. Wish you and your family a Happy and Prosperous New Year too!

  3. Wow, your chocolate ice-cream is so attractive. It's my family's favourite.

  4. How creamy and smooth! I need at least 2 scoops, please!
    Happy Chinese New Year!

    1. Thank you, Angie. Gong xi fai cai to you and your family!

  5. Congratulations on your Cuisinart Ice Cream Maker! Your chocolate ice cream looks so creamy and delicious!
    Wish you and your family Gong Xi Fa Cai!

    1. Thank you..... Happy new Year to you and your family too!

  6. wow! such a great gift! look at the ice cream you made
    so mouthwatering! yum!
    Happy Chinese New Year to u and family, Cheah :)

    1. Thanks, Alice. Happy New Year to you and your family too!

  7. yeah, i heard that the cuisineart ice cream maker doesnt need pre freezing..i'm using the kenwood one. Happy Chinese New year to you, cheah! May the year of snake brings Good Health, Joy and Prosperity to you and your family!

    1. I believe Kenwood ice cream maker is fine too. Happy New year to you and your family and will your family be blessed with abundance joy, wealth and most important, health!

    2. Happy new year to you and family, how nice to receive an Cuisinart ice-cream maker,may i know did they get it from Malaysia,as i havent seen this model around KL.Would love to get one if it is available here.

    3. Hi Sem, thanks for dropping by.... maybe you can purchase this online. My girl bought in Melbourne.

  8. Howdy Cheah ! Guess, you must be busy busy busy entertaining friends & family during this time of the year. Gosh, you finally got the ice cream it listed in your wish list long ago ? haha... So, must show your wish list to the kids I bet you're having so much fun making ice cream for hubby too. Enjoy & have fun ! And may the year to snake brings good health & good wealth to you.
    Best wishes, Kristy ((hugs))

    1. Yes, Kristy, very busy with travelling over CNY and now relaxing in the comfort of my home. Yup, will look for more ice cream recipes to share but getting very lazy nowadays. Good health and wealth and 'Sang yee heng loong' to you as well!


Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!

Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),

Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Dark Chocolate Orange Muffins ~ 巧克力碎片橙玛芬

These chocolate orange muffins are fragrant and yummy.... just what you need to boost up your day at breakfast!

Dark Chocolate Orange Muffins ~  巧克力碎片橙玛芬
125 gm plain flour70 gm caster sugar1.1/4 tsp baking powder1 large egg38 ml canola oil1/4 cup milk60 ml orange juice1/2 Tbsp zest50 gm dark chocolate chips1/2 tsp vanillapinch of salticing sugar to dust (optional)Method Sift flour, baking powder, salt, mix well, set aside.Whisk egg with oil, milk and vanilla.Make a well in the centre of the flour mixture, pour in the wet ingredients, mix till just combined.  Do not overmix.Use an icecream scoop and spoon batter into a lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Teste with a skewer till it comes out clean.  Let cool and serve warm.Yield :  6 muffins.

Long Bean Flavourful Rice ~ 豆角有味饭

There are many ways of cooking this Hakka dish of  'Long Bean Rice'.   My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently.  From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or  '豆角'.  My version is pretty simple and I used homemade char siew instead.   So, here's my take on 'Long Bean Rice'.........

Long Bean Flavourful Rice  ~  豆角有味饭

100 gm long beans, cut into 1 inch100 gm char siew, cut into cubes150 gm (1 rice cooker cup) Brown rice, washed and drained6 pips garlic, chopped25 gm dried shrimps3.1/2 tsp light soya sauce3 tsp dark soya sauce2.1/2 cups waterSesame oil and Shaoxing wine to drizzleMethod Saute half the chopped garlic with some oil till fragrant, add in the dried shrimps, stir-fry.  Add in the char siew and continue to stir-fry.   Add in the 2.1/2 tsp ligh…