Chocolate Ice Cream

Chocolate Ice Cream


I saw this recipe for Kitty Travers Chocolate Ice Cream on The Telegraph website and as we're watching our weight, I thought it worth a try. It looks fairly low fat and as an added advantage would suit people who are allergic to eggs.

I don't know whether there's a 'typo' in the recipe or whether different Cocoa Powder's have a different thickening effect, but the chocolate liquid was that firm when it cooled that there was no way it was going to churn. I've check this twice using two different sets of digital scales (one set accurate to 0.01gm) and the results are the same.

My amended recipe takes account of this and makes a good ice cream even with semi-skimmed milk. I've also made it with a mixture of milk and double cream - very rich! I've added a little more sugar as it was quite bitter - I guess that Kitty uses better quality cocoa than I had. Some people may prefer it sweeter still.

Chocolate Ice Cream

570ml whole or semi-skimmed milk, or a mixture of milk and cream.
15g cornflour
50g cocoa powder
85g sugar
pinch of salt

Mix 100ml of the milk with the cornflour to a smooth paste.

Mix together the cocoa powder, sugar and salt in a large bowl.

Heat rest of the milk to just below boiling, then pour it slowly over the cocoa mixture, whisking all the while to prevent lumps from forming. Put the mixture back into the pan and bring it to the boil. Boil it very gently or 5 minutes or so, stirring all the time with whisk. Take care, you don't want it to burn to the bottom of the pan!

Stir the cornflour/milk mixture again and then add it in a steady stream to the pan, whisking to prevent lumps. Bring it all back to the boil and simmer it for two minutes.

Strain it into a clean bowl and place this in another bowl containing cold water and ice. Put a sheet of cling-film in direct contact with the cocoa mixture; this should stop a skin forming on it. When it's cold, put it into the fridge for 4 hours or so to mature.

Churn it in an ice-cream machine according to the manufacturer's instructions and then store it in the freezer.

This recipe is also very easily prepared using a microwave.

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