Eggless Dark Chocolate Ice-Cream

Photo: Cuisine Paradise (Ellena)

Ingredients

20 grams Dutch Process Cocoa Powder, sieved

90 grams Valrhona 70% Dark Chocolate

50 grams g- 70 of Castor Sugar

1 cup (200ml) W hipping Cream

125 milliliters Fresh Milk

1 tablespoon Kahlua/ Tia Maria, optional

Preparation

In a medium saucepan combine cream, cocoa powder, sugar and whisk it over medium heat till combined and sugar melts.

Bring mixture to a gentle boil, stirring often, remove from heat and immediately whisk in chocolate until completely melted.

Next whisk in milk till mixture is glossy and well mixed before adding liquor if using.

Sieved the mixture through fine strainer into the loaf pan/tray, cool to room temperature.

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.

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.

Return mixture to pan, freeze for another 3 hours or until firm. (I freeze it overnight)

Serve scoops of ice-cream with extra chocolate sauce and topping in cones or cups.

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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.