Tuesday 22 March 2011

dark chocolate ice cream

It’s a month away from Easter and I’m getting excited because all the stores are filling up with chocolate eggs and goodies.

It’s no big secret that I’m a huge Lindt chocolate fan, and I was lucky enough to be invited down to the flagship Martin Place Café to try out their new Easter-edition delice (macaron): Hot Cross Delice!

Can you believe it? A hot cross bun macaron, and they taste just as perfect as you imagine.

The shell is a light and crisp almond macaron flavoured with cinnamon, nutmeg and allspice. The white chocolate ganache inside has a rich buttery flavour.

The concept behind it was to recreate the flavours of a spicy hot cross bun smothered in butter, and they did it well. It’s the best macaron I’ve had in a long time.

Lindt Australia is running their Gold Bunny Hunt again this year, starting today (March 22nd) and closing on April 7th. Players get points by answering daily clues and playing games, and the 10 highest scoring Bunny Hunters travel to Sydney for the final event: a chance to win $20,000!

If I wasn’t a Lindt ambassador, I’d be joining up in a heartbeat.

And as a special Easter treat, I’m sharing this gorgeous dark chocolate ice cream with you.

Jonas begged me to make this ice cream. He accused me of making “weird” flavours and demanded that I finally make him something “normal”.

What’s wrong with lavender-honey ice cream, crème fraiche parfait, mastic ice cream or mulled wine granita?

OK. So chocolate ice cream it is.

But oh what an ice cream this turned out to be. My best yet and intense with dark chocolate flavour.

Even though this is my recipe, if you love ice cream and don’t have David Lebovitz’s The Perfect Scoop, then drop everything and hit Amazon right now. It costs a mere USD$16 and is worth every little cent. Best ice cream cookbook EVER.

Wouldn’t this ice cream go wonderfully with the Hot Cross Delice?

Dark Chocolate Ice Cream

Anna’s recipe. Makes 500ml.

1 cup (250ml) milk
1 cup (250ml) cream
3 egg yolks (freeze the whites for another use)
50g caster sugar
150g dark chocolate, very finely chopped (I used Lindt Excellence 70% Cocoa)

1. Bring milk and cream almost to the boil.

2. In another bowl, whisk egg and sugar until thick and pale.

3. Gradually add milk to egg mixture, whisking continually until combined.

4. Return to saucepan and stir continuously over low heat until mixture thickens enough to coat the back of a spoon. Do not boil!

5. Remove from heat and stir in chocolate until mixture is smooth.

6. Cool to room temperature then freeze according to ice cream machine manufacturer’s instructions.


  1. I really want one of those macarons......yum!
    And your ice cream sounds so enticing, I'm hoping to get an ice cream maker some time this year (I hope, maybe my birthday!!!!)

  2. haven't had macarons for ages.. what a perfect treat easter edition macarons!


    i tried making mango once// and it didnt turn out right :(

  4. You had me at dark chocolate! This looks delicious!

  5. Muppy – make sure you read up on all the reviews regarding different ice cream machines. mine is problematic because it doesn’t freeze the ice cream enough before it stops and therefore there’s not enough air inside and the final product can be very hard rather than fluffy.

    Thang – get yourself to Lindt to buy some. totally worth it.

    Dolly – i have a mango frozen yoghurt recipe! i actually made it using the blend and freeze method and it came out very well.

    Maria - thanks :)

  6. I'm with Jonas in this one. I usually prefer plain flavours when it comes to ice cream, dark chocolate definitely is one of my favourites.

  7. Hot cross bun macaron!?!?!?!?! I'm there!

  8. Nice post. The Macaron sounds quite unique. Thank you for sharing your Chocolate ice cream recipe, and it is a delight to see that you are using 70% cocoa. Nothing worse than weak chocolate in my mind. We are fortunate to have a local ice creamery, Millers Ice Cream Margaret River, who produce ice cream direct from their dairy farm to their shop. Perfect. Thanks for the link to the recipe book too.


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