Chocolate Truffle Ice Cream
by Tarla Dalal
Added to 240 cookbooks
This recipe has been viewed 20682 times
What can be more ideal for a special day than some homemade Chocolate Truffle Ice-cream. A creamy delight made with dark chocolate and fresh cream, the Chocolate Truffle Ice-creams will tap awake the child in every adult.
Despite being a rich and lovable delight, it also has a mature dark chocolate flavour that even adults will love. To make it even more enjoyable, throw in some chocolate chips too.
- Combine the cornflour and 2 tablespoons of cold water in bowl, mix well and keep aside.
- Heat 2 tablespoons of water in a broad non-stick pan and bring to a boil. Remove from the fire, add the dark chocolate and mix well to get a smooth sauce. Keep aside.
- Heat the milk in a deep non-stick pan for 2 to 3 minutes.
- Add the cornflour-water mixture, castor sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Remove from the heat and allow it to cool completely.
- Once cooled, add the fresh cream and melted chocolate mixture and mix very well using a whisk.
- 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.
- Thaw the ice-cream for 2 t o3 minutes and then scoop and serve immediately.
Nutrient values (Abbrv) per serving
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