Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


A recipe for Chocolate Ice Cream from Jacican

Hot hot hot. It's been a hot summer here in southern Australia. No matter how warm it gets, we're still open for business (we have air conditioning!).

I'm going to share with you a recipe that the kids who are coming along will be making. It's Chocolate Ice Cream, and it has only four ingredients. You will need to use an ice cream machine to make it at home, but stay with me, and I'll show you how I'm doing it and put on a show at the same time.

Chocolate Ice Cream


  • 1 litre water
  • 300 grams caster sugar
  • 150 grams cocoa
  • 100 grams cream

    The four ingredients for chocolate ice cream


  1. Put the water in the saucepan. Add caster sugar and dissolve. Bring to the boil and boil for 3 minutes.
  2. Remove from the heat and allow to cool for 5 minutes.
  3. Add the cocoa. Stir through and allow the mixture to cool thoroughly.

    Adding cocoa to the mix

  4. Stir in the cream.

    Stir in the cream until well combined

  5. Churn according to the instructions on the ice cream machine.

We're skipping step 5 here, and doing things a little differently.

After leaving the mixture in the fridge overnight, I put it in the mixmaster and started stirring.

Beating the chocolate ice cream in the mix master

Then, I added liquid nitrogen. Yep - liquid nitrogen.

Adding the liquid nitrogen to the chocolate ice cream to freeze

Jaci adding the liquid nitrogen

 I'm yet to meet anyone who doesn't think that this step is the coolest thing EVER.

nearly done

And after a couple of minutes of mixing, this is the result:

It maybe an idea not to try this at home, as you don't only need liquid nitrogen, a mix master with a metal bowl and k-beater, but also a flame thrower.

Ice cold chocolate ice cream. Yum.

Chocolate ice cream ready to eat at Jacican


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