Low Fat Chocolate Ice cream (With egg)
Ingredients
Milk (whole milk preferred)- 2.5 cups
Jaggery - 3
Egg yolk - 6 eggs
Vanilla - 2 tsp
Coco powder- 4 tsp
Coffee - 2 tsp
Salt - 1 pinch
Method
·Add egg yolk and jaggery in a big mixing bowl, whip until light and fluffy (For about 2 minutes).
· Add the vanilla, coffee, coco and mix till combined.
· Heat up the milk in a separate vessel and once it reaches boiling point, turn off the stove and keep aside.
· Now add milk slowly into the egg mixture and whisk until combined.
· Set up your double boiler and cook the mixture upon it for around 10-20 minutes until it thickens considerably and the egg is visibly cooked. ( Stirring continously is essential otherwise the egg will coagulate, which is not at all desired.) (A double boiler is a vessel with water underneath and another metal bowl placed on top whose contents get cooked slowly because of the heat from the steam).
· Strain the mixture on a sieve.
· Cool it for around an hour outside and then place it into the freezer in a metal container.
· Now take out the container after every half an hour and scrape down the sides and mix.
· It might take around 6-10 times of taking out of the freezer and mixing and putting back in the freezer. Or you could do till you feel the ice cream has reached the desired consistency.
· Transfer the contents into an air tight container and leave in the fridge for around a couple of hours till it sets completely.
Your ice cream, enjoy.
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