Chocolate Ice Cream

CHOCOLATE ICE CREAM

Cooking time: 10 minutes, Freezing time: 6 hours                                Serves: 10

INGREDIENTS:

1. Heavy whipping cream / heavy cream (400 ml)
2. Condensed milk (300 ml)
3. Cocoa powder (4 tablespoons)
4. Instant espresso or coffee powder (1 teaspoon)
5. Hot water (2 tablespoons)
6. Chocolate chips (3-4 tablespoons) 

METHOD:

1. In a mixing bowl (place the mixing bowl in refrigerator 1-2 hours prior to making ice cream) whip 400 ml of heavy whipping cream using a hand blender or a stand mixer until it reaches stiff peak consistency. First whip the cream on low speed for 2-3 minutes and then increase the speed and whip again for another 2-3 minutes.
2. Add 2 tablespoons of hot water in 1 teaspoon of espresso or coffee powder and mix well.
3. In another mixing bowl add in the cold condensed milk (300 ml), 4 tablespoons of high percentage coco powder and the coffee concoction. Properly mix everything with the hand blender or stand mixer until smooth and well combined. 
4. Add this chocolate mix to the whipped cream and again whip these two together for 2-3 minutes with the blender. 
5. Finally add in 3-4 tablespoons of dark chocolate chips and mix with a spatula.
6. Pour the mixture in an air tight container, close the lid and refrigerate the ice cream mix for 6-7 hours (preferably overnight) for the ice cream to set. 
7. Garnish with chocolate syrup and sprinkle chocolate sprinkles and silver balls (optional).

     Keep Calm and Have Ice Cream!! Bon Appetite!! 

NOTES:

1. Trust me, making this type of ice cream is really hassle free and tastes awesome. It needs just 5-10 minutes of hard work (Oh wait!! Only your blender will be working!!) and your refrigerator will do the remaining work and set your ice cream. Please give it a try. 
2. Make sure that both the heavy whipping cream and condensed milk are cold before whipping. This will help in the blending process and will improve the texture of the ice cream. Also the bowl in which you are going to make the ice cream should be really cold. 
3. The best thing to do is keep the heavy whipping cream and condensed milk as well as the bowl in the refrigerator a day before making ice cream. 
4. To attain a stiff peak consistency make sure you use cold whipping cream. First whip the cream on low speed for 2-3 minutes and then increase the speed and whip again for another 2-3 minutes or until stiff peak stage. 
5. If you don't have a hand blender or a stand mixer you can try doing the same recipe with a good whisk. With 10-15 minutes of hard muscle work you will have a good outcome.  
6. This ice cream will taste very similar to softy type of ice cream and will not have icy grainy texture. Instead the texture will be very soft and melting in the mouth.
7. Use high percentage cocoa containing coco powder for best outcome.