Eggless Dark Chocolate Ice-Cream

Ingredients

20 grams Dutch Process Cocoa Powder, sieved
125 milliliters Fresh Milk
1 tablespoon Kahlua/ Tia Maria, optional

Preparation

1
In a medium saucepan combine cream, cocoa powder, sugar and whisk it over medium heat till combined and sugar melts.
2
Bring mixture to a gentle boil, stirring often, remove from heat and immediately whisk in chocolate until completely melted.
3
Next whisk in milk till mixture is glossy and well mixed before adding liquor if using.
4
Sieved the mixture through fine strainer into the loaf pan/tray, cool to room temperature.
5
Churn above mixture in an ice cream maker according to manufacturer's instructions or alternatively, if you don't have an ice cream maker, freeze it for at least 2 hours or until firm.
6
Use a fork/spoon break out mixture and process it in blender (or whisk it using hand-held beater) for a few second till creamy. You might need to repeat the process at least twice if you prefer a smoother texture.
7
Return mixture to pan, freeze for another 3 hours or until firm. (I freeze it overnight)
8
Serve scoops of ice-cream with extra chocolate sauce and topping in cones or cups.

Tools

 



About

~ The amount of sugar added will depend on the type of chocolate used and your sweetness preference. (I used 50g for my 70% Dark Chocolate)

~ For creamy texture, you can replace whipping cream with thick cream.

~ To make chocolate sauce: Melt 30g Chocolate in microwave safe bowl on High Powder for 2 minutes with 30 second interval, stir the mixture between each interval to have a sauce like consistency.

Yield:

4

Added:

Friday, February 25, 2011 - 1:05am

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