Christmas count down

As we move into December, the count down to Christmas has well and truly begun. Here is a dessert idea to get you in the Christmas spirit – candy cane chip chocolate ice cream. Growing up in Australia where Christmas falls in summer, and  as Christmas is prone to over indulgence, ice cream seems to work perfectly for dessert, because no matter how full you are there always is a little bit of room left for ice cream. This ice cream could go alongside your Christmas pudding, trifle, pavlova or whatever else you are having or is great on its’ own.

I cook the custard over a fairly high heat, if you are not as brave you can cook over a lower temperature, it will just take longer. If you are worried about your custard splitting or turning into scrambled eggs, half fill the sink with cold water and ice cubes so that you can set the saucepan in the cool water to immediately stop the cooking once it starts to thicken. If you do happen to split the custard slightly, you can sometimes save it by blending thoroughly in a blender to recombine everything. If you wanted to make this recipe extra indulgent, you could use half cream, half milk. You could use the left over egg whites to make meringues or a pavlova, and remember, egg whites freeze well.

Candy Cane Chip Chocolate Ice Cream

* Please note you will need an ice cream machine for this recipe.


  • 500mls full cream milk
  • 75g sugar
  • 4 large egg yolks, plus 2 whole eggs
  • 1 teaspoon vanilla essence
  • 100g good quality dark chocolate, chopped
  • 10 mini candy canes, plus extra to decorate


  • Put the eggs, sugar, vanilla and milk in a saucepan. Whisk to combine.
  • Cook on a medium to high heat, whisking continuously until the custard thickens slightly.

Chocolate custard

  • Immediately remove the pan from the heat, add the chocolate and stir until melted and combined. Cover and allow to chill in the fridge.
  • Pour the chilled chocolate custard into an ice cream machine and churn.
  • Peel your candy canes, and add them to a brown paper bag or put them in some grease proof paper.
  • Using a rolling-pin or something heavy, smash the candy canes into pieces.
  • When the ice cream is firm, add the crumbled candy canes and churn to mix.
  • Transfer ice cream to a container and put into the freezer.

Chocolate candy cane ice cream

  • To serve, put into fridge to soften slightly up to half an hour before serving. Enjoy.

Chocolate candy cane chip ice cream

What is your favourite Christmas recipe? Has this post inspired any new ideas?


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Filed under Chocolate, Custard, Recipes, Sweet

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