{"id":299466,"date":"2026-06-06T10:27:21","date_gmt":"2026-06-06T08:27:21","guid":{"rendered":"https:\/\/novanews.co.za\/peexpress\/?p=299466"},"modified":"2026-06-06T10:27:23","modified_gmt":"2026-06-06T08:27:23","slug":"pastry-chef-noxolo-mde-shares-decadent-chocolate-ice-cream-recipe","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/peexpress\/pastry-chef-noxolo-mde-shares-decadent-chocolate-ice-cream-recipe\/","title":{"rendered":"Pastry Chef Noxolo Mde shares decadent chocolate ice cream recipe"},"content":{"rendered":"\n<p>Born and raised in Gqeberha, Noxolo Mde turned her childhood love of baking into a career. <\/p>\n\n\n\n<p>After studying Home Economics and Culinary Arts, she joined Boardwalk Hotel and Casino in 2017 and is now a Pastry Chef with Sun International. She shares one of her favourite recipes, a rich and creamy chocolate ice cream.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-chocolate-ice-cream-recipe\">Chocolate ice cream recipe<\/h2>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 litres cream<\/li>\n\n\n\n<li>1 litre milk<\/li>\n\n\n\n<li>800g sugar<\/li>\n\n\n\n<li>24 egg yolks<\/li>\n<\/ul>\n\n\n\n<p><strong>Chocolate Ganache<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g dark chocolate<\/li>\n\n\n\n<li>100ml cream<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Prepare the ganache:<\/strong><br>Using a double boiler, gently heat 100ml cream and 500g dark chocolate until smooth and fully combined. Set aside to cool slightly.<\/li>\n\n\n\n<li><strong>Heat the base:<\/strong><br>In a pot, heat the cream and milk together until hot but not boiling.<\/li>\n\n\n\n<li><strong>Prepare the custard base:<\/strong><br>In a separate bowl, whisk together sugar and egg yolks until well combined.<\/li>\n\n\n\n<li><strong>Temper the mixture:<\/strong><br>Slowly add a portion of the hot cream mixture into the egg yolks while whisking continuously to avoid curdling. Then return the egg mixture back into the pot.<\/li>\n\n\n\n<li><strong>Combine:<\/strong><br>Add the chocolate ganache into the custard base and whisk until smooth and fully incorporated.<\/li>\n\n\n\n<li><strong>Cool and churn:<\/strong><br>Allow the mixture to cool completely before transferring it into an ice cream machine.<\/li>\n<\/ol>\n\n\n\n<p><strong>Tips<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Take your time with the base<\/strong>: If the base is rushed or overheated, the texture will never be smooth. I always focus on gentle heat and steady control.<\/li>\n\n\n\n<li><strong>Quality chocolate makes the difference<\/strong>: The flavour is only as good as your ingredients. A good dark chocolate gives depth, richness, and that clean finish I look for in my desserts.<\/li>\n\n\n\n<li><strong>Taste with intention<\/strong>: Even at the base stage, I always taste and adjust. Balancing sweetness early helps build a more refined final product.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pastry chef Noxolo Mde shares her rich chocolate ice cream recipe, complete with expert tips for achieving a smooth texture and balanced 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