Ingredients:
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Amul fresh cream
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1 lt pack
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Dark Chocolate
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100 gm
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Cocoa powder
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3 tbsp
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Condensed milk
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200 gm
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Sugar
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¼ cup
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Milk
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½ cup
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Vanilla essence
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¼ tsp
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Ice cubes
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few
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Method:
- Refrigerate Amul fresh cream for 1 or 2 days. Open the pack without shaking. Remove only thick cream which will be floating on the top. Store this in fridge.
- Now preparing Chocolate Ganache: Transfer the liquid portion (which is left after removing the thick cream part) to a deep sauce pan. Add Dark Chocolate (broken into small pieces), Cocoa powder, Milk and Sugar into this. Place over a low heat and mix continuously till everything melts and combined together. Keep mixing and continue cooking till it turns into nice shiny and smooth (boiling is ok. But keep mixing in low flame to avoid sticking to the bottom). Once it is done, allow to cool completely. Inbetween mix to avoid layer forming on the top. Chocolate Ganache is ready.
- Now preparing Ice-cream: Take chilled thick cream into deep wide bowl. Place this bowl over ice-cubes. Whisk till it becomes smooth and creamy using an electric whisker (or can use hand whisker).
- Add Condensed milk, Chocolate Ganache and Vanilla essence. Continue whisking till everything binds together. Keep this in freezer for 2-3 hours.
- Take out and again whisk till smooth. Transfer this into a air-tight container. Freeze it for 12-14 hours or more if needed.
Chocolate Ice-cream is ready. Top it with chocolate sauce or grated
chocolate or roasted nuts. Or consume as it is.
