30 by 30 – We all scream for ice cream

30 by 30 - Make my own ice cream (#20) For Christmas 2010, Mr Posy surprised me with a shiny red KitchenAid. I had been coveting these beautiful mixers for a few years, and couldn’t believe that I now had one of my very own to take pride of place in my kitchen. She really is a beauty. Baking with Niece Posy For Christmas just gone, he bought me the KitchenAid Ice Cream Bowl Attachment. The perfect accessory! Just what I needed to mark #20 off my 30 by 30 listmaking my own ice cream. I’ve ordered The Perfect Scoop by David Lebovitz (for under thirty bucks for the hardback copy with free shipping from Fishpond), but while waiting for that to arrive, I thought I’d try a recipe from my Serendipity Sundaes book. I bought recipe books from Serendipity3 (where we went for dinner) the day Mr Posy proposed when we were in New York City for Christmas five years ago, and they sat on a shelf ever since. It was definitely time to take one of the recipes for a spin! I had planned to make a basic vanilla ice cream, but the first recipe in the book was for chocolate ice cream, and given how much I love chocolate, I took it as a sign…

Chocolate Ice Cream (Serendipity Sundaes)

Chocolate Ice Cream Ingredients

  • 3 large egg yolks (I used 4)
  • 2 cups milk
  • 2 cups lite cream
  • 1/2 cup sugar
  • Approx. 250g chocolate (the recipe called for good quality dark, I used milk…)
  • 2 tsp vanilla extract


  • Heat milk over a low heat – when warm, add the chopped chocolate, and stir through.
  • While milk is heating, beat egg yolks and sugar in a bowl until pale and thick.
  • Add a ladle (or two) of the warm milk/chocolate mixture into the egg mixture and whisk until combined (tempering the eggs will stop the eggs from curdling… I learnt something new!).
  • Add the tempered egg mixture to the warm milk/chocolate mixture and continue to stir over a low heat, until the liquid coats the back of a spoon (about 10 minutes) – do not overheat.
  • Pour into a heatproof bowl, and allow to cool to room temperature. Stir through vanilla extract, cover, and place in the fridge to chill for at least 8 hours.


  • Churn as per instructions for ice cream maker (mine churned for 30 minutes; I added grated chocolate in the last few minutes of the churning process).
  • Freeze in an airtight container.

I’m happy with the end result, but there are a few things I’d like to do differently next time I use this recipe – use a vanilla bean pod in the custard instead of extract, use a good quality dark chocolate as instructed instead of just a regular block of milk chocolate, use full fat milk instead of the trim milk that we had in the fridge, turn the air-conditioning on during the churning process… I’m in love with the KitchenAid Ice Cream Bowl Attachment – I was a little nervous that it wouldn’t work as well as an actual ice cream machine, but the mixture thickened/aerated well, and resulted in a deliciously creamy ice cream. The ice cream is so good that I want to eat it for breakfast, lunch and dinner. I don’t know how I will ever eat store-bought ice cream again. 30 by 30 Make my own ice cream

“Without ice cream, there would be darkness and chaos.” – Don Kardong