Since the wonderful ice-cream maker arrived last January I’ve made quite a few batches and shared my successes and some initial failures on this site.  Flavours have ranged from traditional vanilla to Turkish Delight, some more successful than others. One of the simplest has been to use a fruit yoghurt with cream added, this is so easy and if you use a low fat yoghurt and single cream it’s a pretty good guiltless dessert. Over the hot summer months this base has been the most used recipe as it’s hassle free and can be made at the last minute.


My favourite flavour for this is Mango, Papaya & Passion fruit it’s lovely and I would defy anyone to tell it’s made from yoghurt. However I don’t have any in the fridge and I really have no inclination to walk to the shop because I know if I do I will end up with more than yoghurt and cream, you know how it is! So the question is what do I have to hand? My OH has almost come to expect ice-cream on a daily basis, I will soon be weaning him off this habit I hope, so an exploration of the cupboards and fridge is required. I have normal 1% fat milk,  I have free range eggs  (obviously this is not a vegan recipe) and I have cocoa powder and sugar. This means I can make a chocolate custard base.


Despite what you might read you don’t actually need cream at all but you can add some for richness when the custard is cool enough if you like. So the plan is to make the custard base in the morning, giving it time to go completely cold. Then before adding to the ice-cream maker I will mash up raspberries from the garden (I can’t keep up with them at the moment anyway so it’s a good way of using them, particularly the overripe ones) with some caster or icing sugar plus a little rose-water for extra sweetness and a touch of the exotic east. To be fair a little raspberry liqueur would be a good swap or you can omit altogether. Let’s get started.


For the custard base I used:

1 pint milk

2 medium eggs

2 heaped tblsp sifted cocoa powder

2 heaped tblsp sifted drinking chocolate

4 heaped tblsp sugar

Splash of vanilla essence

2 heaped tsp cornflour



Fresh raspberries


Rose-water (or fruit liqueur)



Put the cocoa and hot chocolate in a pan and add a little of the cold milk, mix into a smooth paste. Slowly add the rest of the cold milk stirring as you go until thoroughly mixed.


Whisk the eggs and sugar in a separate bowl until smooth and creamy, set aside.


Gently heat the chocolate milk  but don’t bring to a boil, then pour half of this, a little at a time, into the egg and sugar mix, whisking as you pour. When thoroughly mixed return to the remaining chocolate mix and heat gently until it thickens. At this point if it needs to thicken a little more you can add the cornflour, slaked in a little cold water/milk, and bring to a slow simmer. When it coats the back of a wooden spoon it’s ready (there is a tendency for the eggs to scramble slightly if you use too much heat so strain through a sieve if this is the case) pour into a clean pan or bowl, stir in the vanilla if using, cover and set aside to cool.


When the custard base is cold and you’re ready to add to ice cream maker or freeze in a tray you can mash up the raspberries (or whatever fruit you have-try blackberries, blueberries or peaches) with sugar until you have a puree. You can sieve this if you prefer a smoother coulis. Then add a few teaspoons of rosewater or liqueur if you fancy. Mix the puree into the custard before adding to the ice-cream bowl of freezer tray.


If you’re making this in a container/tray in the  freezer remember to take it out every so often and mix it thoroughly, this will prevent ice crystals forming. This doesn’t happen in the ice-cream maker as it churns continually until finished.

I served this with more raspberries but it’s great on its own.


It's not the best photograph I admit but the reality is delicious.


Enjoy. Please share/like/tweet.