Chocolate Ice- Cream
by Tarla Dalal
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Added to 380 cookbooks
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Made with an ideal mix of fresh cream and milk, this will be the best Chocolate Ice-Cream you have ever tasted. So fantastic that you would consider it much better than even store-bought ice-cream. The lingering taste of dark chocolate laced with hints of vanilla is truly memorable, and will remain in your palate for long after the bowl is empty!
- Combine the cornflour and 2 tablespoon of water in a small bowl, mix well and keep aside.
- Combine the chocolate and ½ cup of milk in a broad non-stick pan and cook on a slow flame for 2 minutes, while stirring continuously. Keep aside.
- In another broad non-stick pan, combine the remaining 2 cups of milk and sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the cornflour-water mixture, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
- Add the chocolate mixture and mix well. 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.
- 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.
Nutrient values (Abbrv) per serving
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