chocolate ice-cream
Prep:
300 mins
Cook:
0 mins
Serves:
4-6
method:
1
Place the milk, cocoa powder and instant coffee in a saucepan. Whisk over a medium heat to blend evenly. Bring to the boil.
2
Remove the pan from the heat. Add the sugar and raisins to the pan. Leave until cold.
3
Strain the raisins from the mixture. Place mixture into a freezer-proof plastic container, cover and freeze for 4-5 hours until the mixture is half frozen. Place the raisins in a bowl, cover and chill.
4
Scrape the frozen mixture into a food processor and pulse until smooth. Return to the container, cover and re-freeze. Repeat this process once or twice more, return mixture to container.
5
Stir the raisins into the ice cream mixture to blend well. Freeze overnight.
6
Using an ice cream maker, churn the chilled mixture until it is very thick. The length of time will depend on your individual gadget.
7
Allow to soften slightly. Scoop into dishes and sprinkle with extra California Raisins.
ingredients:
• 600ml semi skimmed milk
• 40g cocoa powder
• 5ml instant coffee granules
• 125g caster sugar
• 50g California raisins
