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Milk Chocolate Ice Cream & Baby Chocoholics

chocbelly I’ve been worrying quite a bit lately, since the Venetian, my pregnant partner is not a big chocolate fan. She’ll eat white chocolate sometimes, she doesn’t mind milk chocolate, but she’s does not care at all for the dark stuff. For me, an insatiable chocoholic, the idea of offspring without real chocoholic tendencies was deeply troubling.


A couple of days ago, J.P. made some milk chocolate ice cream in production, and I brought a tub home. The Venetian ate some, and the baby inside her, normally a gentle soul, went absolutely nuts. It kicked, jumped, and probably did ecstatic cartwheels, such was the commotion in the belly for the next half hour. The Venetian was astonished, and it was the first proud moment for this Daddy (to be). I think there is very little doubt that the chocoholic gene has been passed on.

This is a delicate flavour for those with delicate tastes, when it comes to chocolate. Although we call the ice cream “Milk Chocolate,” we actually use 70% chocolate, just less of it. For our tastes, actual milk chocolate puts too much fat into the ice cream.

Murphys Milk Chocolate Ice Cream


  • 125g sugar
  • 5 egg yolks
  • 1/4 vanilla bean, split lengthwise or 1/4 teaspoon natural vanilla essence
  • 230 ml cream
  • 200 ml milk
  • 60 g bittersweet (70% chocolate)

What to do:

  1. Melt the 70% chocolate in a double boiler over simmering water or a microwave. Take care – chocolate burns easily!
  2. Beat sugar and egg yolks together until pale yellow.
  3. Add the vanilla bean to the milk and bring to a simmer.
  4. Turn off the heat and remove the vanilla bean.
  5. Add the milk to the melted chocolate in small parts, mixing thoroughly until fully combined.
  6. Immediately beat the milk/chocolate into the egg and sugar mixture in a slow stream. Pour the mixture back into pan and place over low heat.  Stir until the custard thickens (around 60C).
  7. Allow the chocolate custard to cool.
  8. Whip the cream and fold into the mix.
  9. Freeze the ice cream using a domestic ice cream machine.
  10. Otherwise, cover and place in the freezer, stirring every few hours to break up the ice crystals.

6 Servings.


  1. chocbelly32This ice cream will only be as good as the chocolate you use. Find the best you can!
  2. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.
  3. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

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11 Responses to “Milk Chocolate Ice Cream & Baby Chocoholics”

  1. February 6th, 2009 at 10:57 am

    Kimme says:

    Sounds like a chocolate loving baby to me :)

    I have to admit that I don’t like chocolate ice cream so much either. I like mint chocolate and other flavors. However, I have never had a chocolate Ice cream from your shop. A high quality ice cream might just be the difference. So, next time I am in the area I will have one and that will be the true deciding factor :)

  2. February 6th, 2009 at 6:35 pm

    Ashleyy says:

    tht is the tinest ice cream cone ever… maybe your trying to feed it to your babyy in ur tummy:/

  3. February 6th, 2009 at 11:16 pm

    Martin says:

    No need for DNA testing Kieran, that’s a chocaholic Murphy there!

  4. February 7th, 2009 at 7:01 am

    dianne says:

    lol..very nice and informative site.. i had a great time reading some of your post.. keep it up and hope to read more great stories ahead.

  5. February 7th, 2009 at 11:28 am

    Kieran says:

    Those cones are cute, aren’t they? They are very tiny, and we use them for tastings sometimes.

  6. February 7th, 2009 at 2:12 pm

    Willie says:

    What a lucky baby to be!

  7. February 8th, 2009 at 12:28 pm

    Cody says:

    You sure do start them early

  8. March 26th, 2009 at 10:08 am

    Harsh Ranjan says:

    Chocolate has become one of the most popular flavors in the world. It is a common ingredient in many snacks and desserts, including cookies, cake, ice cream, pudding, pie and candy.

  9. July 7th, 2011 at 11:20 pm

    Quinoa, Brining, Paprika Chicken, Pavalova and Chocolate Ice Cream … « The Green Umbrella says:

    [...] off I made chocolate ice cream using this recipe from Murphy’s Ice Cream and my new ice cream maker .. it was so good I forgot to take any [...]

  10. March 18th, 2012 at 4:00 pm

    bell says:

    Hi Kieran,
    Just wondering is there any reason why you couldn’t add a small amount of arrowroot or cornstarch when you’re making the custard? This way the possibility of the custard curdling would be eliminated. I’m reasonably confident in my custard-making, having made ice cream so many times, but I was thinking that this would be an extra assurance. Also, a question about your tubs of ice cream that are available in shops – why is it that their ingredients differ from those on your website? They include extra ingredients such as emulsifier etc. This is not a criticism of the ice cream at all (I love it), I was just wondering how it changes the ice cream.


  11. March 18th, 2012 at 6:14 pm

    Kieran says:

    Hi there, Bell.
    Thanks for your suggestion and comment. We’re in the process of changing the ingredients so that’s the reason why there’s some discrepancy. It all should be solved within the next couple months… :)

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Kieran Murphy is a director of Murphys Ice Cream living in Dingle, Co. Kerry, Ireland.

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Murphys Ice Cream

Murphys Ice Cream has shops in Dingle, Killarney and Dublin 2 (Wicklow Street).