Steps for making the dark chocolate ice cream-
- Keep the cream and condensed milk in the fridge till the second you use it. Overnight ideally, it is summer!
- Mix the essence or flavouring (See below for choices) with the condensed milk in a different bowl, sift cocoa powder into this and mix well.
- Whip the cream in a cooled bowl, you need 2 bowls for this. In the first bowl keep 1 ice pack, over this keep a second bowl (the bowl in which you’re going to whip your cream) and another ice pack inside this as well, 2 bowls and 2 ice packs. This will take only about 15 minutes or so. Remove the ice pack from the bowl you are mixing it in (obviously).
- Add 400gms of chilled cream in the mixing bowl.
- Whip the cream using a stand mixer, hand mixer or immersion blender. For 3 minutes and then add a quarter cup condensed milk, essence and cocoa mixture and whip again for 3 minutes. Continue adding this mixture in intervals till it is complete.
- The consistency will be really creamy and you should see soft peaks.
- Freeze for a minimum of 4 hours.
Essences or flavourings that goes along with this ice cream:
- Vanilla Essence
- 2 tablespoons instant coffee with 2 tablespoons of hot water. This need to be a bit thick. Make this first and let it cool down, before adding it to the chilled cream and condensed milk mixture
- Tiramisu Essence
- Peppermint Essence
- Orange Essence
- Strawberry Essence