Ultra Rich Chocolate Ice-Cream

simply indulgence in this super hot weather!! smooth & creamy chocolaty ice-cream top with bananas and crushed almonds!!

mixture ready to freeze in a 9" x 9" shallow tray....

after freezing for 2-3hrs, beat till smooth and refreeze again till set :D

chocolate sheet mould!

Recipe source : Ice-Cream & Desserts by Periplus Cookbooks
Ingredient

• 325ml fresh cream
• 125ml milk (I used soy milk)
• 65gm sugar
• 100gm dark chocolate, chopped
• 3 egg yolks, lightly beaten
• 1/2 tsp vanilla essence

Method

1. Place cream, milk, sugar & chocolate into a heatproof bowl over pan of simmering water. Stir over medium heat until chocolate & sugar are well dissolved.
2. Remove from heat. Cool slightly.
3. Whisk in egg yolks & vanilla essence.
4. Pour into freezer tray and freeze for 2-3 hrs until just solid around the edges.
5. Transfer into a bowl, using a electric whisk and beat till smooth. Pour into freezer container and freeze till set.

Submitting this recipe to Aspiring Baker #7 : Chocolate Delight (May 2011) hosted by DG of Tested & Tasted

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