Ingredients
The following ingredients have 12 Servings
- 3 1/2 ounces dark chocolate
- 2/3 cup heavy cream
- 3/4 cup caster (superfine) sugar (or blitz granulated sugar in a food processor until finely ground but not powdery)
- 1/2 cup skim milk powder
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups whole milk
Instruction
- In a microwave-safe bowl, combine chocolate and cream, microwave on high for 30 seconds, stir, heat 30 seconds more, and stir again. Repeat in 10-second bursts, stirring each time, until there are no lumps of unmelted chocolate remaining, about 70 seconds total. Whisk to combine chocolate and cream.
- In a separate medium-size microwave-safe bowl, combine sugar, skim milk powder, and cocoa powder, mix. Add 1/3 to 1/2 cup milk. You want to add just enough milk to make the mixture wet. If you rub it between your fingers, the mixture will feel gritty because of the sugar.
- Heat chocolate mixture in microwave for 60 seconds on high, stir, then repeat in 20-second bursts, stirring after each time, until sugar is dissolved. Whisk cream mixture into chocolate.
- Pour in remaining milk and whisk until well combined. Cover and refrigerate for at least 3 hours or until completely chilled.
- Pour mixture into an ice cream machine and churn according to manufacturers’ directions, about 30 minutes.
- Freeze until firm, about 3 hours.
