Indulgent Chocolate Ice Cream

    (Makes approx. 1.5L)
  • 100 grams dark chocolate cooking buttons
  • 750 milliliters full fat thickened cream
  • 1 teaspoon cinnamon
  • ½ teaspoons salt
  • 125 grams castor sugar
    Important: Place the cooling bowl in the freezer for at least 12 hours prior to preparing your ice cream mixture.
  1. Warm up the sugar with 125ml of the cream in a saucepan over a low heat, stirring until sugar is dissolved.

  2. Take off heat and add chocolate and stir until melted. Add cinnamon and salt.

  3. Using the whisk accessory, lightly whisk the cream until it softly starts to hold together, but pourable.

  4. Fold all the ingredients together and cool in fridge down to 5-10°C or put into an ice bath for speed.

  5. Using the Baccarat® Ice Cream Machine set appliance to 20 minutes and press on.

  6. Pour mixture through the chute slowly.

  7. Either eat straight from the machine or freeze for 1-2 hours for a firmer texture.