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Chocolate, Rum & Vodka Ice Cream

Ingredients:
375ml (1½ cup) low fat milk (light blue top)
15g cocoa powder
100-120g sugar
2 large eggs
pinch salt
250ml (1 cup)cream

2 Tbsp rum
1 Tbsp vodka

25g Cadbury chocolate, roughly chopped


Method:
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1. Pour milk, sugar and cocoa into a saucepan. Heat on medium-low to a simmer point (do not allow to simmer).

2. In another container whisk the eggs. Gently whisk the hot milk into the egg mixture to temper it.

3. Return the entire mixture, half the cream, and salt into the saucepan and heat on medium-low heat until custard consistency stirring all the time (5-10 minutes). Run a finger down the center of the spoon, and if a line remains separating the two custard halves, then your custard is thick enough and done. 170F or 77C if you have a thermometer.

4. Remove custard from the heat. Lightly whip the remaining cream and add to the custard. This helps to cool the custard and prevents it from cooking further.

5. Add the alcohol. Stir well to combine. Strain for a smoother ice cream (optional).

6. Cover the top of the mix with a clingwrap to prevent a skin from forming.

7. Refrigerate overnight to let the flavour develop.

8. Churn in ice cream machine and add some of the choc chunks. Spoon mixture into an airtight container, sprinkle the rest of chopped chocolate on top. Freeze for several hours.

9. Leave at room temperature for 5-10 minutes before serving.

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