Last week, I made and shared my
Home-made Mango Ice Cream and it created a Mango Ice Cream making fever in
my Facebook community. I have friends in Facebook who have made, Oreo Cookies, Strawberry, Peach, Coconut Flavours too. Raisins and Rum are also in consideration!
However, none of those are my daughter's favourite. She only likes Chocolate flavour. So I made a small tub of Chocolate Ice Cream just for her.
This recipe is slightly different from the
Home-made Mango Ice Cream. It will required some cooking but it's worth the trouble. The quality of chocolate ice cream depends very much on the chocolate chips used. I'm using the chocolate shown below. It is slightly bitter and the result was the ice-cream tasting very chocolatey and very similar to the store-bought Sticky-Chewy Chocolate Ice-cream. :)
My daughter love it and since this portion makes only about 4-5 scoops, noone else is sharing this with her. (my son had the whole tub of
Mango Iceream to himself too)
Ingredients:
- 200ml Whipping Cream
- 100ml Fresh Milk
- 55g Cooking Chocolate Chips
- 1 tablespoon Sugar or to taste
How to do it.
- Prepare a pot of water and let it simmer.
- Place whipping cream and fresh milk in a smaller pot.
- Put the smaller pot over the simmering water and warm the cream and milk.
- Add the chocolate chips into the warm milk and melt it, while still hold it over the simmering water.
- Keep stirring till all chocolate chips are melted and blended in with the milk.
- Add sugar to taste and melt it.
- It will now look like thick chocolate milk.
- Pour the chocolate milk to your freezing ware.
- Cool it before freezing.
Note:
- This portion yields 4-5 scoops of ice-cream.
- I used double-boiling method to method the chocolate with the milk to avoid burning the chocolate.
- I removed the ice-cream to stir with a fork twice only and let it before letting it set.
- You can mix some chocolate rice when it's partially cool (to avoid melting them) too.
- I use the baking paper to cover the ice cream to prevent any water droplet from getting to the ice cream, which will cause the ice-cream surface to crystallize.
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