Birthday Made Better with Homemade Chocolate Ice Cream

Written by Katherine

November 13, 2012
Last Updated on February 29, 2024

It was my birthday last Wednesday the 7th of November! Happy Birthday to Me and hope that I will always stay beautiful and gets wiser through the years. Haha! (´・ᴗ・ ` ) While I had my birthday celebration with Feng last weekend, it’s still in my tradition to not work on my birthday if possible. So both of us took leave on that day and celebrated my birthday at our own house! I wanted to do something special for my own birthday this year and also make good use of last year’s birthday present. So I decided to have a make-and-bake session this year by making chocolate ice cream and baking a cake! (๑˃ᴗ˂)ﻭ

Late-Night Shopping for Ingredients

So off we went to NTUC Fairprice the night before at the 24-hour branch located in Nex. We were lucky to leave just in time to catch the last train out from Punggol! *phew* Did I mention I love late-night shopping at NTUC Fairprice ‘cos it’s not crowded and we can take my time to walk around the whole area! I just love shopping around in the supermarket.

So off we went about looking for tools and ingredients needed for my make-and-bake. Sadly, we can’t find a suitable baking tin for the cake of my choice. So we gave up the idea of a cake and decided to head over to another section to get my chocolate ice cream ingredients. We ended up with LOADS of stuff from different sections put into our little shopping basket. Oops. (*/ω\)

And before long, we got a heavy basket with many random items besides the required tools and ingredients. Haha! And I also decided to get a White Wing Golden Buttercake mix for my baking instead. Once again, we failed to find any suitable cake tin and hence we decided to make cupcakes using the cake mix instead! Talk about being flexible. (´・ᴗ・ ` )

So before heading off to NTUC Fairprice, I popped my KitchenAid ice cream attachment into the freezer to get it frozen for at least 15 hours before making my ice cream the next day. Considering the attachment was a present from my best buddies last year, it took me really long to start using it to make ice cream. Oops. (*/ω\)

Chocolate Ice Cream Recipe

So it’s the day of my birthday! And it’s time for me to start my make-and-bake session! Decided to start off with the making of ice cream since it requires more time as compared to baking using the cake mix.

Here’s the recipe for my Chocolate Ice Cream that I got from The Perfect Scoop by David Lebovitz. It’s a really nice recipe book with really clear instructions on how to start off with making your first ice cream! I was having some jitters at first ‘cos I was really afraid the custard-making process will be a failure but thank goodness all turned out well! (★ω★)/


  • 2 cups heavy cream
  • 3 tbsp unsweetened Dutch-process cocoa powder
  • 140 g bittersweet or semisweet chocolate chopped
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 Pinch salt
  • 5 large egg yolks
  • ½ tsp vanilla extract


  1. Warm 1 cup (250ml) of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup (250ml) cream.
  2. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
  3. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Things to Note

Before getting started, prepare an ice bath so as to expedite the chilling of the custard. Make one by putting ice in a large bowl and then some cold water so the ice cubes are barely floating. Note that after the first step of preparing the cream mixture, the bowl should go into the ice bath and keep it nearby so that during the third step of the process, you can pour the custard into the bowl right away. I totally forgot about this step and Feng got to rush down to the supermarket near us to get a pack of ice. *phew*

In the third step, the mixture is considered done when it begins to steam or when the mixture coats the spatula. Test if by running your fingers across the spatula and it leaves a definite trail upon doing that. BUT DO NOTE THAT IT’S HOT!!! I burnt my finger doing this. (ノω・、)

The recommended chilling time for the ice cream mixture is 8 hours or overnight in the book but I only did about 6-7 hours before taking it out to freeze in my ice cream maker. So always start the ice cream-making process way in advance if you’re running short of time!

Enjoying the Whole Process

Feng had to help me with the custard-making process while I poured the warm milk into the bowl of egg yolks ‘cos he was helping me to whisk constantly so that we wouldn’t cook the eggs. After the whole process, the mixture is put into the fridge to be chilled while we cleaned up and started our next process, bake! The baking was pretty easy since I am using a cake mix which means no raw ingredients mixing and mess. Just everything into the mixing bowl and turn on my KitchenAid and then it will do its job in the required amount of time. Only the scooping out of the mixture into the cupcake mould was the slow part. Hehe. ( ´ ω ` )

During this time, Feng was preparing my birthday lunch! I had asked for Aglio Olio the day before so we also bought some ingredients from the supermarket. Usually, I would be the one cooking the Aglio Olio ‘cos it’s one of my best dishes. Hahaha! And usually, my Aglio Olio is a weird mix of pasta with Chinese meatballs and prawns. Feng called it Meatball Aglio Olio. Haha! So this time he’s cooking Seafood Aglio Olio for me with mini scallops and prawns!

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Here’s a tasty selection of other food recipes that you might want to explore for your next culinary journey! (´• ω •`)

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