Well, first I need to thank my brother for getting me the ice-cream maker! After quite a few experiments, here is the recipe for deliciously creamy chocolate ice-cream, totally homemade..time to bid goodbye to the ice-cream parlours ;-)
Ingredients:
1 tin Milkmaid or Amul Mithaimate
150 ml Amul fresh cream
2 egg whites (this helps emulsify the ice-cream. Commercial ones use chemical emulsifiers. For an eggless version, increase the cream amount and use unflavoured gelatin)
3 tbsp Cadbury's cocoa powder (not drinking chocolate)
Method:
1. Chill the condensed milk and cream before use (approx 2 hours).
2. Take a steel bowl (helps in chilling the ice cream faster) and mix the condensed milk, cream and cocoa powder till fully combined and smooth. You can use a hand blender or egg beater for this. DO NOT run in mixer, it spoils the consistency.
3. Take the egg whites in a bowl and beat till fluffy and stiff peaks form. Fold in the milk-cream-cocoa mixture with a spoon. DO NOT beat or use blender or mixie.
4. Chill the mixture in the freezer till partially frozen.
5. If you have an ice-cream maker, pour the chilled mix into it ans set according to manufacturer's instructions.
6. If you don't have an ice-cream maker, beat it gently with an egg beater 2-3 times before letting it to set fully. This allows air bubbles to form in the ice-cream and that's that gives it the creamy texture.
7. Freeze till firm and serve with Hershey's Chocolate Sauce or sprinkled with chocolate chips.
NOTE: Any ice-cream flavour can be made in this fashion, by substituting flavours for the cocoa powder...like vanilla, mango, black currant, fresh fruits, etc. I'll post more specific recipes after experimenting myself :-D
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