Heaven in a tub!
This ticks all the right boxes I tell you!
High fat
Protein
Calcium
Flavour
Comfort
I know you can make ice-cream without a custard base, thermomix/bellini or an icecream maker but I choose to use these so just humour me OK!
My custard base is a standard one I have always used but I started to think I probably didn't need to add sugar.
I WAS RIGHT!
This totally works without any added sugar.
Custard Base
250ml full cream milk (I used Jersey raw)
2 eggs
50gr arrowroot (cornflour would work too)
50gr raw cacao powder
Put all ingredients into your jug with the measuring cup off.
Speed 3, 100c for around 10 min.
Scrape down sides and if it isn't thick enough cook for another 5 min.
I found it took 15 minutes to reach the thickness I wanted.
For the stove top you can do exactly the same but whisk your ingredients together first before heating. Be sure to use a double saucepan or a bowl over a pan of water.
Once this is cooked you will need to chill for a few hours. I poured it into a large tub so it wasn't too thick a layer and sped up the cooling process.
I also put it in the deep freeze for an hour to start. You don't want it to freeze totally at this stage, just chill down. Ideally you can leave in the fridge overnight.
Now for the yummy part
Once it is chilled then you an add your cream. You will want 250ml of cream. Whisk this into your custard mix. If you don't have an ice-cream maker/churn then I suggest whipping the cream lightly before whisking it in as this aerates it a bit and makes it lighter.
For the churn just whisk in and pour into your churn following the regular instructions.
For freezer made, whip your cream, then fold into the custard mix and freeze. You can pull it out of the freezer as it starts to firm up but this really isn't necessary.
And lastly
EAT THAT GOOD STUFF!!!
