Double Chocolate Ice Cream
Ingredients
125 grams dark chocolate
500 grams water
125 ml milk
160 grams caster sugar
40 grams cocoa powder
Instructions
STEP 1/4
Break up the dark chocolate.
STEP 2/4
Fit the K beater to the machine.
STEP 3/4
Add Ingredients 1 (chocolate) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
STEP 4/4
Add Ingredients 2 (water, milk, sugar, cocoa) to the saucepan.
Heat on a medium heat and bring to the boil.
Lower to a medium heat and simmer for 2 minutes.
Pour the contents of the saucepan into the Mixer bowl, while the machine is running.
Mix on speed 1 for 2 minutes.
Transfer the contents of the Mixer bowl into the plastic container and cover.
Chill in the fridge for 2 hours.
Freeze for 1 hour.
After 1 hour in the freezer, whisk the mixture and place back into the freezer.
Repeat this every 30 minutes for 3 hours or until the mixture is set.
Serve.
Double Chocolate Ice Cream
Ingredients
125 grams dark chocolate
500 grams water
125 ml milk
160 grams caster sugar
40 grams cocoa powder
Instructions
STEP 1/4
Break up the dark chocolate.
STEP 2/4
Fit the K beater to the machine.
STEP 3/4
Add Ingredients 1 (chocolate) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
STEP 4/4
Add Ingredients 2 (water, milk, sugar, cocoa) to the saucepan.
Heat on a medium heat and bring to the boil.
Lower to a medium heat and simmer for 2 minutes.
Pour the contents of the saucepan into the Mixer bowl, while the machine is running.
Mix on speed 1 for 2 minutes.
Transfer the contents of the Mixer bowl into the plastic container and cover.
Chill in the fridge for 2 hours.
Freeze for 1 hour.
After 1 hour in the freezer, whisk the mixture and place back into the freezer.
Repeat this every 30 minutes for 3 hours or until the mixture is set.
Serve.