Cocoa powder and melted dark chocolate combine in this smooth, creamy ice cream for a rich, decadent chocolate taste. This is great on its own or to use as a base for our other creative ice creams. Just add the other flavourings before the final freezing of four hours.
- Portion size 4 servings
Ingredients
Method
In small bowl, stir together 1/4 cup of the milk and cornstarch until dissolved; set aside.In small saucepan, heat 1/2 cup of the whipping cream and chocolate over low heat, stirring occasionally, just until melted and smooth, about 5 minutes. Remove from heat and set aside.
Meanwhile, in heavy-bottomed saucepan, whisk together remaining milk and cream, sugar, cocoa powder and vanilla. Bring to boil over medium-high heat, stirring often; reduce heat to medium and cook, stirring, for 4 minutes. Stir in cornstarch mixture; cook, stirring, until thickened, 2 to 3 minutes.
Stir in melted chocolate mixture until smooth. Pour into 9-inch (2.5 L) square metal cake pan; place plastic wrap directly on surface. Refrigerate until chilled, about 1-1/2 hours. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface and refrigerate for up to 24 hours.)
Transfer to freezer container and freeze until firm but not solid, 2 to 3 hours. Scrape into food processor; purée until smooth. Pour into freezer container. Add other flavourings if desired; freeze until firm, about 4 hours. (Or freeze in ice cream machine according to manufacturer's instructions, adding other flavourings just before ice cream is firm.)
Nutritional facts Per 1/2 cup: about
- Fibre 2 g
- Sodium 44 mg
- Sugars 24 g
- Protein 5 g
- Calories 309.0
- Total fat 21 g
- Potassium 314 mg
- Cholesterol 62 mg
- Saturated fat 13 g
- Total carbohydrate 30 g
%RDI
- Iron 12.0
- Folate 2.0
- Calcium 10.0
- Vitamin A 17.0
