Flake Ice Cream

Flake ice cream is a delightful frozen dessert that combines the smooth texture of vanilla ice cream with the crunchy, chocolate-coated flakes of the famous British chocolate bar. This recipe captures the essence of the beloved “99 Flake” ice cream cone, traditionally served with a chocolate flake sticking out of the top. The homemade version is easy to prepare and is perfect for anyone craving a creamy, sweet treat with a touch of chocolate.

• Preparation Time: 15 to 20 minutes (mixing ingredients and preparing the ice cream base)
• Chilling Time: 1 to 2 hours (chilling the base in the refrigerator)
• Churning Time: 20 to 40 minutes (in an ice cream maker)
• Freezing Time: 4 to 6 hours or overnight (for the ice cream to harden in the freezer)

• Ingredients

  For the Vanilla Ice Cream Base:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 4 large egg yolks

  For the Chocolate Flake:

  • 7 ounces (200 g) milk chocolate, chopped
  • 2 tablespoons vegetable shortening or coconut oil (optional, for a smoother texture)

  Instructions

  Step 1: Prepare the Ice Cream Base

  1. Heat the Milk and Cream: In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat until the mixture begins to steam but not boil. Stir occasionally to prevent scorching.
  2. Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes pale and thick. This step helps to incorporate air into the yolks, which contributes to the creamy texture of the ice cream.
  3. Temper the Egg Yolks: Slowly pour about a cup of the hot milk mixture into the egg yolks while whisking constantly. This process, known as tempering, prevents the yolks from curdling. Gradually add the rest of the hot milk mixture to the tempered yolks.
  4. Cook the Custard: Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or a heatproof spatula. Cook until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. The ideal temperature is around 170-175°F (77-80°C). Do not let the custard boil, as this can cause it to curdle.
  5. Cool the Custard: Remove the saucepan from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

  Step 2: Prepare the Chocolate Flake

  1. Melt the Chocolate: Place the chopped milk chocolate and vegetable shortening (if using) in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler method) and stir until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
  2. Create the Flakes: Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment paper and spread it into a thin layer using an offset spatula. Let the chocolate set at room temperature until firm but not fully hardened. Once set, use a knife or your hands to break the chocolate into small flakes or shards. For the most authentic experience, try to create thin, irregular strips that resemble the texture of a “99 Flake” chocolate bar.

  Step 3: Churn the Ice Cream

  1. Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-25 minutes, depending on your machine. The ice cream should have a soft-serve consistency when done.
  2. Add the Chocolate Flakes: During the last few minutes of churning, add the chocolate flakes to the ice cream. This allows the flakes to distribute evenly throughout the ice cream without melting completely. If you prefer larger chunks of chocolate, add them in the final minute of churning.

  Step 4: Freeze the Ice Cream

  1. Transfer to a Container: Once the ice cream is churned and the chocolate flakes are well incorporated, transfer the ice cream to a freezer-safe container. Smooth the top with a spatula and cover it with a lid or plastic wrap.
  2. Freeze Until Firm: Place the container in the freezer and let the ice cream firm up for at least 4 hours, or until it reaches your desired consistency.

  Step 5: Serve

  1. Scoop and Enjoy: Serve the flake ice cream in bowls or cones, adding a chocolate flake stick if desired for an extra authentic touch. Enjoy the creamy vanilla ice cream paired with the satisfying crunch of chocolate flakes!