Friday, 2 January 2015

Chocolate Ice-cream

Chocolate ice-cream. Without an ice-cream machine. Need I say more?


1 litre full cream milk
200ml heavy cream
80g semi sweet chocolate
2 tsp cocoa powder
1 slice of bread
1 tsp cornflour
1 cup castor sugar


1. In a large saucepan pour in the milk and leave it on the gas on medium heat. You want to reduce the milk to half the quantity.
2. While the milk is reducing, break up a slice of bread and add it into the saucepan.
3. In a small bowl, add in the cornflour and put in a few spoons of milk from the saucepan to dissolve the cornflour. Once dissolved, add the mixture to the rest of the milk. Also add in the sugar and cocoa powder at this point.
4. Put you chocolate into a microwave safe bowl and heat for 45-60 seconds, taking it out every 10 seconds and stirring it. (You can also use a double boiler)
5. Once the milk has reduced and the chocolate has melted, leave the two aside to cool.
6. In a mixing bowl, sieve your reduced milk (it should have slightly thickened by now) to get a smooth mixture.
7. Now add in your chocolate to the milk and stir until combined.
8. Once combined, slowly whisk in the heavy cream.
9. Pour the mixture into a container with a lid and place in the freezer for an hour.
10. The mixture should be quite thick once out of the freezer. Pour it into a blender and blend for a few seconds until you have a smooth mixture.
11. Repeat this every few hours, and leave in the fridge overnight.