Creamy, richly flavoured chocolate ice cream loaded with tiny chunks of dark luscious chocolate. That's all I need to know. I am there - double scoop please!
Collect together your equipment (see Recipe Notes below) and ingredients.
Pour the condensed milk into a mixing bowl. Place a sieve over the top of the bowl, place the bowl and sieve on your scales and set to zero. Weigh in and sieve the cocoa, coffee and salt.
Beat until thoroughly mixed.
Add the cream and whisk until thickened.
Break the chocolate into small pieces and either:
- blitz in a mini food processor until chopped into very small pieces, OR
- grate the chocolate, OR
- finely chop the chocolate
Fold the chopped chocolate into the ice cream.
Transfer to a freezer proof container with a lid.
Cover the top of the ice cream with baking parchment and seal with the lid.
Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.
Equipment: