July comes and brings along the summer heat. As the temperature soars, all we want to have is a scoop (or two) of ice cold ice cream, or better still, a tub of homemade and handmade ice cream, free from artificial flavouring, colouring, food conditioners etc. Now we’ll show you how you can make your own ice cream without the use of ice cream machines, to help you battle the sweltering heat.
Chocolate is an all time favourite, be it with kids or adults. Don’t we just love smooth, creamy and rich chocolate ice cream? Use the best baking or cooking chocolate you can afford and the results will not disappoint you.
To dress up your chocolate ice cream, put one big scoop on a cone, scatter some toasted almond nibs on it and you are ready to go! Alternatively, you may use peanuts, hazelnuts or even chocolate rice.
Creamy Chocolate Ice Cream (adapted from The Straits Times)
150g dark chocolate, chopped into small pieces
200ml milk
300ml cream
3 egg yolks
100g castor sugar
1. Place chocolate and milk in a saucepan and heat over medium heat, stirring constantly until chocolate melts. Remove from heat.
2. Beat the egg yolks in a bowl with sugar until pale and creamy.
3. Stir in a little of the warm chocolate mixture, then add in the remaining chocolate mixture, stirring well to combine.
4. Return the above mixture to a saucepan. Cook over medium heat, stirring constantly until it starts to thicken. Do not allow the mixture to boil.
5. Remove from heat, cover and allow to cool. Once it has cooled, place it in a fridge for at least 1 hour or until very chilled.
6. Pour into a freeze-proof container and freeze for 1 hour. Remove from freezer and whisk for 5 minutes. Return to freezer for another hour. Whisk for another 5 minutes then allow to freeze until firm.
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Tags: almond with ice cream, chocolate ice cream, home made ice cream |
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