20
Recipes (Cont.)
Chocolate Ice Cream
Ingredients Pure cocoa powder, sifted ¾ cup
Caster sugar ½ cup
Brown sugar ⅓ cup, packed
Salt Pinch
Full cream milk 1 cup
Double cream (or thickened) 2 cups
Vanilla extract ½ tbsp
Method
• In a bowl, combine the cocoa, sugars and salt. Add the milk and whisk,
or beat using a hand mixer on a low speed, until the dry ingredients are
dissolved.
• Stir in the cream and vanilla extract, cover the mixture with cling wrap and
chill in the refrigerator for at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. Leave the machine churning until the mixture
has reached the desired consistency. If all ingredients were well chilled, and
the bowl thoroughly frozen, this should not take more than 15 to 30 minutes.
Chocolate Sorbet
Ingredients Water 750mL
Caster sugar 375g
Salt Pinch
Pure cocoa powder, sifted 200g
Vanilla extract ½ tbsp
Method
• Add the water, sugar and salt to a saucepan and heat on the stovetop on low
to medium heat until the sugar is dissolved.
• Gradually add the cocoa powder and whisk until smooth. Stir in the vanilla
extract, cover the mixture with cling wrap and chill in the refrigerator for at
least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. Leave the machine churning until the mixture
has reached the desired consistency. If all ingredients were well chilled, and
the bowl thoroughly frozen, this should not take more than 15 to 30 minutes.
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