Choc chip ice cream

Fresh from chef Peter Ayub’s new recipe book, Sense of Taste, this dreamy, creamy condensed milk recipe does not require an ice cream maker, and can be altered to make your favourite flavours.

Serves: 4-6


2 cups (500 ml) fresh cream
seeds of 2 vanilla pods
1 x 385 g tin condensed milk
1 free-range egg yolk
1⁄2 cups (125 ml) chocolate chips


Whip the cream and vanilla seeds to stiff peaks. Slowly add the condensed milk until it is thoroughly combined. Whisk in the egg yolk and mix well. Fold in the chocolate chips. Spoon into a suitable container and freeze overnight.

Chef’s tip:
This is the basic ice-cream recipe so add the relevant ingredients for whichever flavour you want. For example, I like mixing in almond essence with crushed almonds and chopped Peppermint Crisp, or orange essence with orange zest and chocolate chips.

Recipe extract from Peter Ayub’s Sense of Taste, published by Human & Rousseau


Leave a comment

Promoted Restaurants