This is one seriously good batch of ice cream.   It’s so creamy, smooth and well, chocolatey, but not overly sweet.  Add 5 drops of doTERRA Peppermint essential oil to make choc peppermint and oh my lordy, you’ll love it!

It is great served alone, or over your favourite berries or even with some additive and preservative free sprinkles. Deeeeeliiish!!!

 

 

February 20, 2018
  • 5m
  • 7m
  • 12m
  • 1

Ingredients

  • 200 g whole milk
  • 600 g pure cream
  • 50 g sugar
  • 50 g milk chocolate
  • 30 g cacao powder
  • 50 g milk powder
  • 1/2 tsp. salt

Instructions

Thermal Cooking Method

  1. Add everything to your thermal cooking device and cook for 7 minutes/100ºC/speed 4.
  2. Pour entire contents into a freezable container, and sit on bench, out of direct sunlight, for 1 hour. Give a mix by hand and then freeze for 4 hours
  3. Take out of the freezer and pour back into mixing jug. Blitz for 10 seconds/speed 7.
  4. Pour contents into ice-cream moulds or a container and allow to set in the freezer overnight or for 8 hours.

Traditional Cooking Method

  1. Combine everything in a large pot and whisk well. Heat over medium-hot heat, whisking continuously.
  2. Once getting bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for 5 minutes.
  3. Pour entire contents into a freezable container, and sit on bench out of direct sunlight, for 1 hour. Give a mix by hand and then freeze for 4 hours.
  4. Take out of the freezer and blitz ice-cream using a blender or stick blender on medium speed until contents are well mixed together.
  5. Pour contents into ice-cream moulds or a container and allow to set in the freezer overnight or for 8 hours.
  • Lots