Chocolate Ice Cream
With my favorite 70% Icelandic chocolate bars, the ice cream was beautifully chocolaty. It was also rich and smooth as well as delicately sweetened without egg nor refined sugar.
Chocolate Ice Cream
MAKES about 5 cups
1 can evaporated milk1/2 cup low-fat milk
1 tbs corn starch
5 oz 70% Icelandic chocolate bars, finely chopped
2 tbs cocoa powder 1/4 cup honey
generous squeeze of agave syrup
1/2 cup heavy cream
3/4 cup low-fat yoghurt splash of Grand Marnier
2 tsp vanilla extra
2 tsp vodka
1. Heat milk and corn starch until corn starch dissolves
2. Pour hot milk mixture over chocolate and cocoa powder in a bowl; whisk until chocolate melts; add honey and agave syrup and whisk; let the mixture cool
3. Add heavy cream, yoghurt, Grand Marnier, vanilla, and vodka; whisk well
4. Chill the mixture in the refrigerator; pour into ice cream maker container; churn for 30 min; transfer to air-tight container; freeze for a few hours
