Dark Chocolate Chip Vanilla Ice Cream

Dark Chocolate Chip Vanilla Ice Cream, perfect on it’s own or to accompany  sweet, hot, fudge brownies.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream crowning a delicious homemade chocolate brownie.

Using Callebaut Dark Chocolate Belgian Chips ensures this ice cream has more than a touch of luxury to it.

Vanilla bean speckled ice cream, crammed full of dark chocolate chips is the perfect treat for those who enjoy a not-too-sweet-treat. It also is the perfect accompaniment for a sweet treat, such as my Vanilla Fudge Chocolate Brownies. Balancing out and complimenting the sweet, chocolate and vanilla fudge brownie with dark chocolate chips in a vanilla ice cream.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream so delicious.

Ok so that’s the technical side to things, in my mind there is only one way to improve a brownie and that is by warming it slightly, 10 secs on medium, in the microwave and crowning it with one great big scoop of ice cream!!!!

The ultimate combination.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream crunchy chocolate against the velvety ice cream.

So much so, I actually created this Dark Chocolate Chip Vanilla Ice Cream to go with Brownies. By all means serve it in a cone or bowl, but my recommendation is to serve it on top of a homemade Chocolate Macadamia Nut Brownies.

Just a quick note about the chocolate chips – I use chocolate chips that are designed for melting, that is they are not the chocolate chips you find in the baking isle with added stabilisers to make them bake stable. Alternatively use a couple of bars of good quality (70% cocoa) chocolate chopped up into chunks.

Recipe: Makes 750ml Dark Chocolate Chip Vanilla Ice Cream

300ml/ 1/2pint Double Cream

300ml/ 1/2pint Milk – Whole or Semi Skimmed – not skimmed

1tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Egg Yolks – freeze the whites in bags for meringues, for up to one month in the freezer.

6tbsp Caster Sugar

1tsp Corn Flour – I used certified gluten free by – Doves Farm

250g/9oz Dark Chocolate Chips – I use Callebaut

Method: Ensure the freezing compartment of your ice cream maker has been in the freezer overnight, or according to the manufacturers instructions.

For step by step photographs showing how to make the ice cream custard base please see Very Vanilla Ice Cream

  • Place the cream and milk together in a large, heavy bottomed saucepan, over a medium heat. Heat to scalding point – this is just before boiling and you will see a ring of bubbles appear around the rim of the liquid. Once scalding point is reached remove from the heat.
  • Meanwhile in a large bowl whisk together the egg yolks, vanilla bean paste, sugar and corn flour until pale and creamy.
  • With the whisk running on slow, gradually add the hot cream mixture to the egg mixture in the bowl.
  • Once combined pour the custard base back into the saucepan and place over a medium heat.
  • Stir constantly with a wooden spoon, until the custard is thickened and coats the back of the spoon.
  • Pour the cooked custard, through a sieve, into a clean bowl.
  • Cover the top of the custard base with cling film, so that it is in direct contact with the liquid, this prevents a skin from forming.
  • Allow the liquid to cool on the work top, I place the bowl on a trivet to aid air circulation.
FF Dark Chocolate Chip Vanilla Ice Cream
The vanilla custard base cooling on the worktop.
  • When the liquid is just warm place the bowl into the fridge until chilled.
  • Set up your ice cream maker according to the manufacturers instructions.
  • With my Andrew James ice cream maker the machine must be churning as the liquid is poured in. If it is easier, transfer the custard base to a jug for pouring.
  • Pour the liquid into the ice cream machine and churn until you have a soft set ice cream.
  • Stop the machine, remove any paddle and scoop the contents into a freezer proof, sealable container.
  • Add most of the dark chocolate chips to the soft ice cream and swirl through using the handle of a wooden spoon.
  • Sprinkle the remaining dark chocolate chips on to the surface of the ice cream. Clamp on the lid and place in the deep freeze until fully frozen.
FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream needs a few minutes out of the freezer to soften.

To serve, remove the Dark Chocolate Chip Vanilla Ice Cream from the freezer 10-20 minutes before needed, so that it can soften and be easily scooped. One of the fantastic advantages of making your own ice cream at home, is, that no preservatives or additives are present. Yes this means waiting for the ice cream to soften a little prior to scooping. For me I’m willing to wait!

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream perfect in a cone as well as with a brownie.

The contrast between the clattering, crunchy chocolate chips and the smooth, velvety, vanilla ice cream simply creates one of the best ice creams I have tasted so far. Trust me, that says a lot.

I have made plenty of ice creams this year with my beloved Which Best Buy Andrew James Ice Cream Maker, some haven’t made it on to the blog yet as they either haven’t delivered on taste and texture, or simply need tweaking. I really am tough on the recipes that I’m willing to post. They have to be excellent, not just ok!

Trust me this Dark Chocolate Chip Vanilla Ice Cream is excellent.

If you have enjoyed this recipe for Dark Chocolate Chip Vanilla Ice Cream then you may also like these:

Strawberry Ripple Ice Cream

FF Dark Chocolate Chip Ice Cream
Strawberry Ripple Ice Cream

Chocolate Orange Ice Cream

FF Dark Chocolate Chip Vanilla Ice Cream
Chocolate Orange Ice Cream

Lemon Ripple Ice Cream

FF Dark Chocolate Chip Vanilla Ice Cream
Lemon Ripple Ice Cream

Making ice cream at home is so simple, the range of flavours are limitless and the cost of the ice cream maker justified by the quality of ice cream you can make at home.

I have put this Andrew James Ice Cream Maker, which has been awarded a Which Best Buy, through rigorous testing and I thoroughly recommend it.

Have fun, making, creating and baking in your kitchens.

Sammie xx

Andrew James provided me with the ice cream maker for the purposes of a review. All opinions, views, recipes, content and photographs are my own. please see my Disclosure Policy.

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Lemon Thyme Roast Chicken

In every cook book I own and there are a lot of them, roast chicken features as an easy, everyday roast. While I completely agree that it is easy, I want to take my roast to the next level. First of all I start with a great, free range bird, fresh herbs and tangy lemon and what you get is my Lemon Thyme Roast Chicken.

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken taking your roast to the next level.

A cook’s view on animal welfare:

Now don’t get me wrong, I love roast chicken, as long as it’s a good bird. By that I mean free range or organic. Not only am I concerned for the welfare of the chicken during its life, the additional antibiotics and fast growing make me shudder. Buying well bred, slow growing birds not only ensures a better quality of life for the chicken, the resulting taste, when cooked, couldn’t be more different to a standard, supermarket chicken.

I have mentioned before our decision, as a family, to eat less meat, but what we do eat must be of good quality. And yes that means paying more. Making the meat go further helps with the cost, but ultimately it is our personal choice. Especially with less additives/antibiotics and a happier lifetime, each chicken we eat is cooked with respect for the bird and I aim to waste nothing.

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken, this meat is finger licking good.

Grow your own herbs:

I grow a lot of our own herbs in tubs and in the garden. While rosemary and thyme are probably my most frequently used herbs. Also being hardy I can still pick them in the winter, along with bay and sage. Most supermarkets sell freshly potted herbs at a great price. Next time you are doing your weekly shop, grab a couple of pots, plant them into larger tubs, or the ground (only plant mint in a pot – it’s a thug in the ground!).

As you can see from the photo above, my thyme is just starting to flower. Pretty, tiny pink flowers that are fine to leave on the stalks and add extra interest when used as a garnish.

Tasting the difference:

So let me encourage you to buy, or should I say invest in a slower growing free range/organic bird and a pot of fresh herbs. I buy all of our meet from Graig Farm in Wales and have done so for the last few years. Chicken used for this recipe came from them and the taste was noticeably better than a mass produced, supermarket bird. The only way you’ll know is by tasting the roasted chicken.

With free delivery on all orders over £100 and a new customer discount, it is well worth taking at look at their website here. I generally buy our meat in bulk and then fill the freezer. Since I find buying larger joints of meat works out more economical and bigger cuts of meat, especially on the bone, taste so much better. I realise there are 5 of us in our house, so let me reassure you that they sell a wide range of meats, in different cuts and sizes. Also if there’s something you’d like and they don’t list it, give them a ring. Especially as Graig Farm’s customer service is excellent and they always try to accommodate each individual customer’s requests.

Recipe: Make one 2.2kg/5lb Lemon Thyme Roast Chicken, serves 8

2.2kg/5lb Chicken – preferably organic or free range – ours was from Graig Farm

1 Fresh Unwaxed Lemon – scrub in hot water if waxed

Approx 10 Sprigs of Fresh Thyme

1tbsp Olive Oil

Sea salt and Freshly Ground Pepper to season

Optional – 6 rashers smoked streaky bacon – again preferably organic or free range

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Remove the chicken from the fridge 1 hour prior to roasting.
  • Take the giblets out of the cavity and pat the outside dry with kitchen roll.
  • Sprinkle a generous pinch of sea salt and freshly ground pepper into the chicken’s cavity.
FF Lemon Thyme Roast Chicken
As the chicken cooks the lemon and thyme flavours gently permeate throughout the meat.
  • Cut a lemon in half and insert into the chicken cavity.
  • Push the fresh thyme into the cavity with the lemon.
  • Place the chicken in a roasting dish that is just big enough to hold the bird.
  • Rub 1 tablespoon of olive oil all over the outside of the chicken.
  • Sprinkle sea salt and freshly ground black pepper all over the chicken’s outside.
  • Lay strips of streaky bacon across the bird.
  • Also tuck the giblets down the side of the bird. Because when roasted these will add massive flavour to any gravy or stock.
FF Lemon Thyme Roast Chicken
Covered in streaky bacon that will baste the bird as it is cooking adding extra flavour.
  • Next tightly cover the chicken in aluminium foil.
  • Place the chicken into the middle of the oven and roast for 1 hour 40 minutes.
  • After the roasting time has elapsed remove the chicken from the oven.
  • Remove the aluminium foil and cooked bacon rashers – cook’s perk!
  • Baste with the juices and place back into the oven for a further 20 minutes to crisp up the skin.
  • IMPORTANT NOTE: the cooking times are based on 20 minutes per pound of meat, plus an extra twenty minutes. For a 5lb chicken like this one, the roasting time is 1 hour 40 minutes, plus an extra 20 minutes – adjust your timings to fit the weight of your bird.
  • Remove the chicken from the oven at the end of it’s cooking time.
  • Press a sharp knife into the thickest part of the chicken’s thigh. The chicken is cooked if the juices are clear. If there is ANY hint of pink pop the chicken back into the oven and retest after 15 minutes.
  • As soon as the chicken cooked remove from it’s roasting tin and place on a board or serving platter. Use the leftover juices in the tin to make a lemon and thyme flavoured gravy.
  • Cover the chicken loosely with aluminium foil and allow to rest for 20 minutes (or up to an hour).
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Lemon Thyme Roast Chicken who’s ready for dinner?

How to serve your chicken:

Serve the Lemon Thyme Roast Chicken with traditional roast potatoes and seasonal vegetables, or in the summer with hunks of good, homemade fresh bread like this Large White Bloomer,  and a crisp green salad.

A delicious twist on a favourite roast, this Lemon Thyme Roast Chicken will awaken your taste buds and leave you wanting more!

If you’ve enjoyed the recipe for this Lemon Thyme Roast Chicken, here are few few more you might like:

Chicken Herb Burgers

FF Lemon Thyme Roast Chicken
Chicken Herb Burgers ultimate summer barbecue food!

Chilli Lime Chicken Kebabs 

FF Lemon Thyme Roast Chicken
Chilli Lime Chicken Kebabs

Chicken and Four Cheese Lasagne

FF Lemon Thyme Roast Chicken
Chicken and Four Cheese Lasagne delicious comfort food.

Do you love Roast Chicken?

What is your opinion on oraganic versus standard? Only polite answers please.

It has been amazing to see so many of you putting up photos on Twitter and Instagram where you have made my recipes. Honestly I cannot express the gratitude I feel, when you place your trust in me. Ingredients cost money, which is why I test each recipe thoroughly to ensure you have the best possible chance of success when following them.

Seeing your makes and bakes keeps Feasting is Fun at the heart of what this blog is all about. Having fun whilst making and baking in your kitchens and then feasting and sharing with family, friends and neighbours.

That makes me smile!

Sammie xx

This is not a sponsored post. Please see my Disclosure Policy.

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