After the success of the Ginger C’Rum ice cream I made without the use of an ice cream maker I thought I would give it another go. Last time, I used a tub of good quality shop bought custard. This time I am using that old favourite “Ambrosia”.

Seeing as this idea of mine to make choc ices comes from eating so many as a kid, I thought it appropriate to use the custard I also used to eat so much of as a kid. We would always have tins of it in the house, never Bird’s. Although I love that just as much!

Although I am lucky enough to have most kitchen gadgets, the ice cream machine has passed me by. Should have put it on the Wedding list instead of the fancy juicer that got used once for making carrot juice and never again. Have you ever tried cleaning one of those thighs? Nightmare!

Making choc ices seemed to suit creating a fairly yellow, not too refined tasting ice cream base that tastes like the soft scoop. That is just what this ice cream tastes like.  I nearly went for using it to fill those lovely oyster wafer shells but then decided that a good layer of chocolate would be so much more delicious.

The recipe is adapted from Delia’s  “Christmas” book. Delia uses this base for her mince pie ice cream, but I cannot work out how you would keep the mince pies from turning to mush whilst churning. That is what happened to me with the Ginger Nuts (Ginger C’Rum). If you know the answer please let me know!

I am entering these Choc Ices into Kavey Eats “Bloggers Scream for Ice Cream” challenge.

Choc Ices

Ingredients:- Makes 12

• 1x500g carton of Ambrosia custard (chilled)

• 1x300ml tub of whipping cream lightly whipped

• Milk & Dark chocolate of your choice (200g of each)

Method :-

1. Lightly whip your cream then chill in the fridge until nice and cold.

2. Add in your custard and fold through until the two are combined.

3. Put in a container and freeze for 2 hours.

4. After 2 hours whisk the mixture with an electric whisk making sure you scrape in the frozen sides.

5. Freeze for another 2 hours.

6. Put the half frozen ice cream into a bowl and whisk again.

7. Transfer it to a square baking tin lined with baking parchment, cover with cling film and freeze until set.

To make the Choc Ices :-

1. Melt your 2 chocolates (separately) in bowls in the microwave or over some simmering water. Cool.

2. Put the frozen ice cream onto a chopping board (still lined with parchment).

3. Cut in half down the middle and then cut each half into 6 choc ice shapes.

4. Put 6 in the freezer and keep 6 to coat in one of the  melted chocolates.

5. I used a mini spatula to spread the chocolate and it set immediately so I could not get a nice smooth finish but then I prefer the more rustic look!

6. Put the chocolate coated choc ices back into the freezer while you do the next 6 choc ices.

Notes :-

I was amazed at how well behaved the ice cream was. It did not melt into a liquid as I coated the ice cream fingers. You can easily do six at a time. Because the chocolate set immediately, I found I used quite alot of it so be generous and melt more than you need. Remember this will make them taste even better if you use good chocolate!

The difference between these and shop bought is immense. I will be making these again and varying both ice cream and chocolate flavours. Next up could be Dime bar or Bounty or Honeycomb…….