Chocolate Custard Ice Cream – a delicious recipe with water, milk, custard powder, condensed milk, egg, milk chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a pan, place the can of condensed milk (unopened) and cover it completely with water. Bring to boil, then simmer for about 3 hours, making sure the can stays covered in water.
2
Once it's done, leave it to cool completely, then open it carefully.
3
Combine the water and evaporated milk. Mix a little of the milk mixture with the custard powder.
4
Add the rest of the milk and heat to thicken. Stir in the boiled condensed milk then chill the mixture in the fridge.
5
Grate the chocolate and beat it into the mixture with the egg.
6
Place in the freezer until it begins to freeze, then beat with an electric beater.
7
Place in the freezer again until hard. Alternatively you can place it in an ice cream churner.
133
kcal
Calories
8
g
Fat
10
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 400 ml water, 1 (14 ounce) can evaporated milk, 50 ml custard powder, 1 (14 ounce) can condensed milk, and more.
Yes, Chocolate Custard Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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