Ingredients
- Ice cream Base
- 2 cups Milk
- 1 cup heavy cream
- 1.5 cups sugar
- 2 Tbsp light corn syrup
- Slurry
- 1.5 Tbsp corn flour
- 2 Tbsp milk
- 3 Tbsp cream cheese
- 1/2 tsp cinnamon powder
- 1/2 tsp cayenne pepper
- A pinch of salt
- Chocolate syrup
- 1/2 cup filter coffee -can use espresso
- 1/2 cup sugar
- 1/2 cup cocoa
- 60 gms dark chocolate -chopped
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Spicy Dark Chocolate Ice cream-eggless
Time: 10 minutes prep, 10 minutes cook
Servings: 6
Directions
- For Chocolate syrup: Boil all the ingredients for a minute and keep it aside.
- Prepare the slurry with corn flour and milk and keep it aside.
- Mix cream cheese with cinnamon powder, cayenne pepper and a pinch of salt.
- Bring all the ingredients of ice cream base to a boil and let it simmer for 4-5 minutes. Add the slurry and boil for another minute or so till it thickens.
- Strain this into the cream cheese and spices and blend well with a hand blender.Put it into a container and freeze it until cold or put it in a ziplock bag and put it in a container for 30 minutes which is full of ice.
- Churn in an ice cream maker.
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Summary
The dark, spicy chocolate ice cream is quite creamy and soft in texture. The coffee used is South Indian Filter coffee which gives a nice earthy aroma and a little-more-than-dash of cayenne pepper that gives a slight kick to this most delicious ice cream
