Review: Cadbury Milk Baking Block

Since the last update, Cadbury Kitchen sent me a sample from Cadbury’s Real Chocolate baking range. This I believe is my very first perk of food blogging and hey, who doesn’t like free chocolate?? With such a selection at hand, I wondered, can you make ice cream with real chocolate? The answer of course is yes!  The product I chose from the box was the Milk Baking block.

I think with the effort that it takes to make ice cream at home, you should make it interesting and make a flavour that cannot be purchased. So to make chocolate ice cream a little more interesting, I added golden syrup. The chocolate aspect is more subtle than plain chocolate ice cream is, but oh boy is this ice cream heavenly for a simple flavour combination. THe recipe makes about 1.6 or 1.7 litres.

If you’re looking for more information on Cadbury’s baking range of chocolate, check out the Cadbury Kitchen page, which also has a whole lot of recipes and tips and techniques for chocolate.

There a few things to take note of in this recipe:

The first one, where it says to stir constantly, you do actually need to stir constantly. For example, in the first step if you just stir occasionally until melted, the ingredients won’t combine fully and the mixture won’t be smooth enough.

The second one, once the mixture has been boiled and needs to cool before it’s added to the beaten eggs, make sure it is cool enough. If it isn’t, the heat will cook the eggs a little and you really don’t want that!

And thirdly, this recipe will take a couple of hours from start to finish

300ml milk

100g milk chocolate, broken into pieces

25g butter, chopped

1tsp vanilla extract

125g caster sugar

3 tbsp golden syrup

2 eggs

300ml thickened cream

Pour 175ml of the milk into a heavy-based saucepan. Add the chocolate, butter and vanilla to the milk

and heat gently, stirring all the time, until it’s melted and smooth. Stir in the sugar and golden syrup

and heat until the mixture boils. Reduce the heat and simmer for 4 minutes, without stirring.

Remove from the heat and leave to cool.

Put the eggs in a bowl and beat. Slowly add the chocolate mixture, stirring all the time with a wooden spoon.

Strain the mixture back into the rinsed out saucepan

and cook over a low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the wooden spoon. Do not allow the mixture to boil or it will curdle. Remove the custard from the heat and stir in the cream and remaining milk.

Leave to cool for at least an hour, stirring from time to time to prevent a skin from forming.

Pour the custard into the (prepared earlier) ice cream maker to churn.

This took about 25 minutes in my ice cream maker.

Once it’s churned into ice cream, pour it into freezer-safe container, smooth the top and cover the surface of the ice cream with cling wrap before putting on the lid, and freeze for 2-3 hours before serving.  The cling wrap is to prevent ice crystals from forming on the surface of the ice cream.

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