Delicious extra rice Chocolate Ice-Cream. No Ice-Cream machine required and no preservatives, only chocolatey goodness!

Ingredients:

350 ml full cream milk

70 ml cream

1 tablespoon unsweetened cocoa powder

1 tablespoon cornstarch

100 g dark chocolate (broken into small pieces)

150 g sugar (3/4th cup)

Procedure:

1. Mix the cream and the milk in a vessel.

2. Using a sieve, add in the cocoa powder and the corn flour. Mix well with a spoon or spatula.

3. Bring to boil on stove. Stir intermittently to make sure there is no lump formation.

4. Switch off the flame and add in the dark chocolate.

5. Give it a minute in the hot mixture and then start stirring till the chocolate has completely melted in the hot mixture.

6. Let the mixture come to room temperature and then put in freezer for 2 hours to semi set.

7. Once semi set, bring it out and again whisk it for a minute.

8. Put back in freezer to set for 8 hours.

Note:

1. The time for freezing may vary depending upon your refrigerator speed and surrounding temperature.

2. If you plan to use Milk Chocolate instead of Dark Chocolate then reduce the Sugar to 70 g.