Chocolate Custard Ice Cream

I did a little custard experimenting with my adventures in the kitchen today. Thought I'd try and make a quick ice cream with what I had on hand.... custard powder, milk, sugar and cocoa powder. All the ingredients I needed for an experimental go at making chocolate ice cream. 


Now I wasn't too sure how this would turn out so I only made a small batch, just a little over half a litre. I guess a little can go a long way if it taste good tonight. 


I've looking through some of the ice cream posts on Foodbuzz lately and I have to say that an ice cream maker is way up high on my wish list. I saw a few makers when I was in Sydney and didn't really think much about buying any, but oh now I wish I did. Can you imagine being able to whip a batch of any flavour of ice cream within an hour or so. Any flavour... vanilla, mango, banana, just mix in any fruit of the season and you have got yourself some seriously yummy ice cream. 


Well, here's my spin on my ice cream making skills ....without the ice cream maker.
... all ready for the England match tonight!

Chocolate Custard Ice Cream

570 ml full cream milk

2 1/2 tbsp custard powder

2 1/2 tbsp cocoa powder

5-6 tbsp sugar, to taste

1. Using a saucepan, combine all the ingredients and mix throughly until it is smooth. Constantly stir the custard and heat it over medium heat until the mixture has thicken. Remove from the heat and set it aside until it cools. 

2. Place the custard into a container and stir it. Put the container into the freezer and  stir it again in the next hour. Repeat this again for the next 2 hours. The constant stirring will prevent it becoming too hard. It should be ready to serve after about 3-4 hours in the freezer.

Jacob and Tristan enjoying their ice cream.