Although it is often easier to buy your Ice-cream in store, I have to try to make my own ice-cream. This is all due to an upcoming dessert I want to make from scratch. (It takes some time to freeze it, so do not expect to have it on the same day)

The only problem I noticed is, that my ice-cream is not that smooth as the ones you buy from store. There are two factors which makes your ice-cream as smooth as silk. The first one is the amount of fat used in making your ice-cream, the higher percentage the smoother it will be. The second factor is crystallization of the liquid, if you put the ice-mix in a container and freezing it, it won’t create the same smooth texture as store-bought-ones but rather more popsicle-ish like.
Smoothness is created through breaking and forming of small ice-crystals, which happens normally in an ice-cream-maker by churning the ice-mixture.

So enough with the technical stuff, on to the recipe.

DIY chocolate ice-cream.

200ml of Chocolate ‘whole’ milk (around 10% fat content)
250ml of Cream (whipping cream 30% fat content)
100gr of Sugar
100gr of Dark Chocolate
1 shot of Espresso (or Ristretto)
2 Egg yolks
Oreo cookies

Break up the dark chocolate bar (or use chocolate chips) and put it into a pan. Add the sugar as well as the Chocolate milk to the pan. Start heating up the pan and dissolve the chocolate and the sugar by stirring. Do not let the mixture boil. Continue to gradually add the cream in the mix and stir it well.
After the cream is added also add the shot of Espresso and stir the pan while heating the mixture. Remove the pan off the heat when the mix is nearly boiling. (when small bubbles starts to appear)

After taken the pan of the heat, whisk the egg yolks lose (so it is not a round blob anymore) and add the egg yolks while stirring it into the mixture. Stir it well to dissolve it like the sugar and chocolate. When done get a small sieve and strain the mixture, to separate the undissolved residue and the liquid ice-cream.

Let the liquid ice-cream cool down a bit before putting it into the freezer. When it cooled down put the ice-cream mix into the freezer for 12 hours.
Top the ice-cream with crumbled Oreo cookies when it is frozen and finally enjoy.