Ice cream is available in Dodoma, though flavours fluctuate, but block (or any!) chocolate is difficult to come by. If you do find it, it’s often pretty old and white. Cocoa is available though (it being a cash crop grown in Tanzania) so one day in a fit of chocolate craving, I wondered if I could make a chocolate ice cream.
I had previously thought that ice cream making was for gourmet types, or at least those who had an ice cream maker, because there seemed to be so many steps to the process and I wasn’t confident making a custard. But my desire for chocolate was strong and so I overcame my hesitation and discovered it wasn’t that hard at all. Lucky I did, because IT WAS THE BEST CHOCOLATE ICE CREAM I HAVE EVER EATEN! It’s smooth, rich, creamy and so incredibly chocolate-y! It’s also cheap because it uses cocoa instead of chocolate. Cheaper than buying ice cream in Australia, even!
Chocolate Ice Cream
- 300ml milk
- 1/2 cup cocoa (or more)
- 4 egg yolks
- 3/4 cup sugar
- 1 cup cream (we skim ours off the milk after it’s been boiled and cooled, but I assume any pouring cream would work too!)
- Sift cocoa into milk and mix until there are no lumps left.
- Whisk egg yolks in a large bowl until smooth. Gradually add sugar unitl mixture is pale yellow and thickened.
- Slowly pour cocoa mixture into the egg mixture.
- Pour into a saucepan. Cook on low heat, stirring constantly until it thickens and coats the spoon.
- Remove from heat. Meanwhile, whip cream. Combine when custard is at room temperature.
- Pour into container and place in freezer. Stir every couple of hours until frozen.
Next week, I’ll give you my recipe for passionfruit ice cream which uses the other half of the eggs!
Tamie Davis is an Aussie living in Tanzania, writing at meetjesusatuni.com.