Rich, smooth and simple to make, this to-die-for ice cream from award making gelato makers, Oddono's, is what your freezer has been dreaming of
1. Pour the milk and cream into a pan over a gentle heat.
2. When the milk and cream are warm, add the sugar and stir until all the grains have dissolved.
3. When the mixture reaches 40 degrees add the cocoa powder and whisk until all the chocolate has melted.
4. Increase the temperature so the base is just below boiling point, about 85°C on a cooking thermometer, this pasteurises the ingredients.
If you have time, leave the ice cream base to chill overnight. It will take less time to churn in the machine and the flavours will have infused deliciously.
5. Transfer the chocolate base to an ice cream machine and turn it on. Check the manufacturer's instructions for how long it will take to make the ice cream and whether you will need to pre-chill the bowl.
6. If you don't have an ice cream machine, place the base into the freezer for an hour, take it out and stir it well, then place back into the freezer to freeze again. Repeat the process 4 or 5 times until the ice cream is ready.
7. Transfer the ice cream into freeze proof containers or eat straight away.
© Oddono's
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