An extremely creamy and intensely red cocoa ice cream. Rich, indulgent and delicious.
700ml whole milk
41g DGF trimoline
7g Stabiliser 2000
109g caster sugar
In a bowl add the sugar, stabiliser, cocoa powder and trimoline. Set aside until ready to use.
Heat milk to 45ºc.
Once at 45ºc add in sugar mixture.
Mix thoroughly with an immersion blender.
Cook ice cream base to 81-82ºc.
Pour ice cream base over the cocoa mass. Blend with immersion blender for best results.
Cool and let rest overnight for best results.
Before churning, blend base with immersion blender.
Churn to preference.
Recipe courtesy of deZaan