Spiced Chocolate Ice Cream

Prep Time

20 minutes + cooling

Chilling Time

at least 4 hours


4-6 people

This is a rich chocolate ice cream, flavoured with oranges and cinnamon. The trick to the deep flavour is to use a bar each of Divine's Orange Milk Chocolate and Divine's Dark Chocolate. Plus cream, of course!


  • 275ml milk
  • ½ tsp ground cinnamon
  • 3 large egg yolks, from free-range organic eggs
  • 50g unrefined organic caster sugar
  • 90g Divine Orange Milk Chocolate
  • 90g Divine 70% Dark Chocolate
  • 200ml double cream, well-chilled



Put the milk and cinnamon in to a medium-sized pan, heat gently until almost boiling and stir well. Remove the pan from the heat and leave to cool for a couple of minutes.


Meanwhile, put the egg yolks and sugar into a heatproof bowl and mix well with a wooden spoon. Pour on the hot milk and mix thoroughly. Tip the milk mixture back into the saucepan. Heat gently, stirring constantly over fairly low heat until the mixture thickens - do not let the mixture boil or it will curdle. Remove the pan from the heat.


Break up the chocolate bars and put into a large heatproof bowl. Pour over the hot custard and stir gently until smooth. Leave to cool then cover and chill.


Whip the cream until it forms soft peaks then fold in the cold chocolate custard.


Pour into an ice-cream maker and churn until frozen, or freeze the mixture in a freezer container, stirring occasionally until firm.