Eggless Dark Chocolate Ice-Cream
By: Cuisine Paradis...
Published: Friday, February 25, 2011 - 1:05am

Ingredients




20 grams Dutch Process Cocoa Powder, sieved
90 grams Valrhona 70% Dark Chocolate
50 grams g- 70 of Castor Sugar
1 cup (200ml) Whipping Cream
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.

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.