Chocolate Chip Cookie Ice - Cream
by Tarla Dalal
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Added to 108 cookbooks
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Serve this Chocolate Chip Cookie Ice-Cream to your kids and their friends when they come home for a chat, and you are sure to strengthen your ‘dream mom’ image! Made with crushed chocolate chip cookies, grated dark chocolate and milk, this lusciously creamy ice-cream breathes chocolate through and through. The use of dark chocolate moderates the sweetness of this ice-cream, making it appeal to elders too.
- Combine the cornflour in ¼ cup of milk in a small bowl, mix well and keep aside.
- Heat the remaining 2¼ cups of milk in a deep non-stick pan, and allow it to boil on a medium flame for 7 minutes, while stirring occasionally.
- Add the sugar and the cornflour-milk mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Cool completely.
- Once cooled, add the fresh cream and vanilla essence and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Add the coarsely crushed chocolate chip cookies and dark chocolate and mix well.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve.
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