Chocolate Ganache Ice-cream in Homemade cone..|Weekend edition link loves

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Here we are again, yet another weekend. The most anticipated days of the week, where muscles are laxed and the brain rest. Where the kitchen will be the hub of the home, with pots of soups simmering on the stove, or casserole for brunches and leisurely walks by the beach. We have been blessed with really good weather, minimal rain and if you live in tropics you can also enjoy ice-cream all-year long without guilt! Blame it on the hot weather..

chocolate ice-cream_

I have been churning a lot of ice-cream for last few months, perhaps all the more since I discovered that a lot of commercial ice-creams have gelatin which is not compatible with our diets. There was also a new treasure at home, the Cuisinart Professional Ice-cream maker which I had to justify the purchase to Hubs, how my previous Magimix maker never really worked, and how tiring it was to resort to hand churning every few hours from the freezer. I did justify that we will have at least one new flavour every week, though that obviously never happens we have been enjoying a lot of homemade gelato and ice-cream with this built-in compressor system. Ice-cream is generally ready in 40 minutes!

Not soft scoop but proper gelateria style ice-cream at home.

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vanilla ice-cream recipe

For a while now, I have been commissioned to style and develop recipe for TOTT’s monthly newsletter and one month it was for waffles. The ice-cream machine was put to good use whereby the ice-cream was readily churned just as the waffles were ready. It was vanilla ice-cream, which paired beautifully with the waffles. It is a custard based recipe which I usually prepare the night before ( Friday night), chill overnight and churn on the next day. So far we have been making butterscotch, chocolate chip mint, pistachio, nougatine, gianduja and the latest is chocolate ganache. It really reminds me of the Thornton’s double chocolate ice-cream, sans chocolate chunks but thick, fudgy and very chocolatey :-)

ice-cream cone

We also took it a step further this weekend by making the cone from scratch. I was a bit skeptical with this recipe, but we went ahead and it was so much fun to see that the cone did become crispy upon cooling! There plenty of precious chocolate ice-cream moments for us this weekend in those crispy cones.

chocolate ice-cream

Chocolate Ganache Ice-cream in Homemade cone

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Yield: 1.5 pint ice cream, 4-6 large cones

Serving Size: 6 people

Easy chocolate ice-cream just like shop-bought, and ice-cream cone from scratch.


    For the chocolate ice-cream
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 2 cups semi skimmed milk
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1 1/2 cups dark chocolate couverture
  • For the ice cream cone- recipe adapted from Allrecipes here
  • 1 large egg
  • 2 tbsp melted butter
  • 3 tbsp milk
  • 2 tbsp sugar
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • a pinch of salt


  1. For the ice-cream, simmer 1 cup of cream in a pan until almost boiling.
  2. Place the chocolate in a bowl and tip in the hot cream, whisk until ganache is formed ( thick and shiny).
  3. Chill until ready to use.
  4. In a bowl whisk the egg yolks with sugar and vanilla extract.
  5. Simmer the milk in a pot over the stove until it reaches boiling point.
  6. Tip into the egg yolks and continue whisking so the yolks do not curdle.
  7. Place the whole custard mix back into the pot and simmer gently until it thickens, or until a thin film sticks on the wooden spoon.
  8. Pour over the chocolate ganache and the remaining cold cream.
  9. Whisk to combine and chill for 3 hours or preferably overnight.
  10. The next day, churn in the ice-cream maker following manufacturer's instruction.
  11. For hand churning, freeze the custard in a shallow pan for 2 hours, then bring out to churn using stand mixer, keep repeating every 3 hours for couple of times, to prevent crystal formation.
  12. For the ice-cream cone, combine all the ingredients to form a batter.
  13. Pour the batter on hot greased pan to form a small thin circle ( thin like crepe, thinner than pancakes).
  14. Cook on low-medium heat and flip so both sides are browned.
  15. Place it on a plate and quickly roll to form a cone, and pinch to seal the bottom of the cone.
  16. The cones will be crispy as they are cooled.


* I use semi skimmed milk to reduce on calories, but feel free to go back to whole milk.

In keeping with my weekend edition link loves, let’s see what others are cooking this weekend..

  • I would happily call Valerie as The Cookie Queen, as she bakes a lot of gorgeous looking cookies on her blog. This time it’s her meyer lemon pound cake that makes me swoon.
  • Discover Malaysian’s favourite tea, Teh Tarik through Kiran’s eyes and words.
  • This book is still in my mind every time the citrus season arrives. I read it years ago, yet Joanne Harris’ profound words still has impact on my cooking till today.
  • As we speak, I have the mango seed rooting away in a glass of water, ready to be planted! Yes I am ‘optimistic’ about havinga ¬†mango tree in ¬†our little patio, and if you are keen on home gardening, do hop over here.
  • I am reading through archives of BBC GF Middle East through Issuu. It’s great bed time reading and have bookmarked few delicious recipes to try.

Hope u are having a great weekend!



  1. says

    I’ve seriously been wanting to make ice cream over the weekend but my tired muscles plus the cold really deterred me… now seeing urs and that too with the homemade cones… i’m so so tempted… ah… yumm…


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