MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Churn Espresso-Chocolate Ice Cream
Categories: I scream, Dairy, Chocolate
Yield: 4 servings
2 c (500 mL) milk
2 tb Espresso powder; to taste
1/4 c (25 g) cocoa powder
2/3 c (134 g) granulated sugar
1 c (250 mL) whipping cream;
- very cold
In a medium sauce pan, whisk cocoa powder, milk,
espresso powder (if using) and sugar together until
sugar's fully dissolved. Simmer the mixture on medium
heat (do not let it vigorously boiled). Stir
continuously until it is thickened and reduced by half.
Remove from heat. Leave to cool completely. Stir
occasionally while cooling.
In a mixing bowl, beat the cold whipping cream on medium
speed until soft peak. Pour chocolate mixture into the
bowl, beat at low speed until well combined. You should
get soft serve at this step.
Transfer into a freezer safe container. Use a spatula to
flatten the surface. Keep in freezer for at least 7
hours before serving.
Linh Here, Christchurch, NZ
RECIPE FROM:
https://cookpad.com
Uncle Dirty Dave's Archives
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