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Homemade Double Chocolate Ice-Cream and A Review

by Sonia on August 9, 2013

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I know it’s been a LONG silent here. I don’t make any excuse but I have a different reason this time. About 2 months ago, my niece and her parents have been with us here in Australia from India. You know how naughty and mischievous 2 years old kid can be! She is not kinda wise and sit down calm. You know what I mean. But, she has all cuteness, innocence and happiness that we have had lost with our childhood. Now, I really can say my time flies away and hardly think about blogging and anything else. Hmm..she has taken my all attention and time and her Masi (aunt) has been enjoying best time with her :-)

Here some of my niece’s pictures…


playing peek-a-boo.jpg


Now on recipe and review part…

Few weeks ago, Kitchenware Superstore contacted me for  a product review. This time I picked an Ice-Cream Maker as it’s been in my list. Finally, they sent me out most popular Cuisinart ICE 21RA Frozen Yogurt – Ice Cream & Sorbet Maker 1.5L. It’s very basic, convenient and relatively affordable ice-cream maker. Cuisinart company offers ice-cream maker for years and this is indeed an improved machine; it is so fast! I was very impressed.

Some people find it noisy but we didn’t. I did put 2 layers of kitchen towel underneath before start the machine and all noise was faded away. Actually, I prefer to put in another room just like washing machine. You don’t need to hover around all the time. Just start the machine and pour the ice cream mixture and forget for 20 minutes. In less than half an hour your favourite ice cream will be ready. You have no less quality ice-cream than supermarket ones. Oh boy! what a luscious and cream ice-cream! My husband, family {my sister and bro-in-law} are impressed with quality and creamy homemade ice-cream.

Few drawbacks: I find the frozen bowl hard to scrape out; it’s heavy and very cold when full of ice cream, and cleaning it out is a bit of a pain. But, it’s just fine when it offers delicious homemade ice cream in 20 minutes. Once all ice cream is removed from the bowl, let it come to room temperature and then wash with care using warm soapy water.

Overall, my family and I do give two thumbs to this little machine. It’s an excellent for a great price.

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I read the manual, all instructions and tips from internet before I jump to start my ice-cream machine. Use available information and good research is my second name.

I made first batch for friend’s kid’s birthday treat. It was Mocha Madness Ice Cream from here. It was super creamy and delicious. And, all was gone in a few minutes. Everyone raved about that homemade frozen treat. I was very happy and glad I made a wise decision about picking ice-cream maker ;)

Take a look at the photo below; this was the ice cream after 15 minutes. I couldn’t believe I was almost there for frozen heaven. After 25 minutes it’s done and I scraped out the all ice cream in a air-tight container. But, I realized the bowl was still frozen solid. I didn’t make another batch but I was sure the frozen bowl was chilled enough to make another batch and it would be ready in 20-25 minutes.

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Second time, I made Simple Double Chocolate Ice-Cream. I wanted to start with simple recipes with easy to-follow instructions. As there is a “majority” for Chocolate Ice Cream lovers in my house {except me, I’m a Vanilla girl} I picked David’s, originally inspired from Jeni’s Splendid Ice Creams at Home book. I made few tweaks but it came out truly delicious and lip-smacking good!

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 {Print Recipe}

Double Chocolate Ice Cream Recipe

lightly adapted from: David Labovitz, originally inspired from Jeni’s Splendid Ice Creams at Home book.

{makes about 1 litre, 1 quart}


I used only ½ cup heavy cream and used full can of evaporated milk that I had. I didn’t want to sit the extra evaporated milk in fridge and think what to do with it. So, I went ahead and used entire can and my ice cream was perfect. None in my family noticed anything was less.


  • 1 cup {250ml} whole milk
  • 4 tsp cornstarch {corn flour in Australia}
  • ½ cup heavy cream
  • 1 can {385ml} unsweetened evaporated milk
  • ⅔ cup {130 grams, 13 fl oz} + 2 Tbsp white sugar
  • ½ cup unsweetened cocoa powder, sifted
  • 85 grams semisweet chocolate, chopped {I used Lindt 55% cocoa}
  • 4 Tbsp semisweet chocolate, chopped {extra, optional}
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • 1 Tbsp rum, vodka or whisky {optional, see tips below}

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How to:

1. First, be sure the freezer bowl is completely frozen before use. Preferably overnight.

2. If you’re going to give an ice-bath to your prepared ice cream mixture, have ready lots of ice cubes in freezer before you proceed. You’ll need ‘em later.

2. In small bowl mix cornstarch {cornflour} and few Tbsp cold milk. Stir well and keep aside.

3. In a medium saucepan {you will need at least 2.5 litre capacity pan}, heat rest of the milk, evaporated milk, sugar. Stir well with whisk wire. Keep the gas flame on medium heat. Bring the mixture just to a boil {not hard rolling boil but just start to moderate boil}, whisk in the sifted cocoa powder in two batch. DON’T add all cocoa powder at once. Whisk well. Let it cook on lowest boil for 4 minutes.

4. Now, whisk in cornstarch slurry and continue to cook for 1 minute, stirring constantly with a whisk or spatula, until slightly thickened. Remove from the heat.

5. Add the chopped chocolate and salt. Stir well until the chocolate is completely melted.

6. Let it mixture cool completely on room temperature or give an ice-bath for 30-40 minutes. I did give an ice-bath to cool faster.

7. Don’t forget to add vanilla and alcohol {if using}. When the mixture is cooled completely, stir in vanilla and rum. I prefer to add in the last to capture the intense flavour.

8. Turn the ice cream maker on; pour the mixture into the frozen freezer bowl and let it work for 20-25 minutes. Five minutes before mixing is complete or the desired consistency is reached, add the chopped chocolate and let it mix completely. Your soft serve ice cream is ready to serve. If a firmer consistency is desired, transfer the ice cream to an airtight container and freeze for at least 2 hours. Be sure to leave at least 1/2 inch head space for expansion.

9. Remove from freezer about 10 minutes before serving. Enjoy!


– To keep ice cream from becoming rock-hard in the freezer, stir in 1 {or 2} Tbsp rum, vodka, brandy, or the spirit of your choice. Alcohol will keep the ice cream from freezing too solidly. I prefer vodka because it is clear and has no taste so so it will not affect the appearance or take away from the taste of the ice cream. I tried and tasted and it’s works like a charm! Add 1 or 2 tablespoons of vodka to the mixture just before starting the churning and freezing process.

– Too much sugar can cause for hardened ice-cream and too less sugar can cause for runny or too soft ice-cream. Be sure you follow the recipe carefully.

– I store my ice cream bowl in freezer all the time. It’s very convenient for immediate use when my family crave for an ice cream and I can whip some in minutes. Personally I believe you can prepare two batch of ice cream if your bowl is nicely frozen, preferably 24 hours.

– As I have mentioned above, add extracts or flavour {vanilla, mint or any you prefer) after the ice cream mixture has cooled down completely, but before churning, for the best flavour.

Double Chocolate Ice Cream | seven spice
The views expressed in this review are the personal views of mine and this particular product review was not sponsored or paid for in any way by the manufacturer or any agent. However, the Kitchenware Superstore did give me the product for testing and review purpose.

  • Spandana Bondalapati

    So very delicious!! My son loves chocolate ice cream, and I have to try this for sure. Love the first click.

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