mocca ice cream

The ice cream maker that Da bought me came with an instruction manual that container a few recipes. I was interested in the chocolate mint ice cream but I did not have any peppermint extract and I was not keen on grating chocolate nor cooking some of the ingredients in a saucepan late at night (yes, it was one of those nights where Da and I got back late from work and I was in the mood to make some ice cream).

I decided to improvise the recipe and keep my fingers crossed. The verdict? Yummy, yummy mocca ice cream. Ooh-la-la!

INGREDIENTS

300ml low fat milk

50g icing sugar

200ml heavy cream

2 tsp coffee emulco

80g chocolate cream biscuits (that is, chocolate biscuits with chocolate cream sandwiched between two biscuits) - I used Julie's chocolate cream biscuits

METHOD

1. Mix the milk, icing sugar, heavy cream and coffee emulco in a blender.

2. While the blender is in use, crush the chocolate cream biscuits into small pieces.

3. When the mixture has become smooth, stir in the crushed biscuits.

4. Pour the mixture until the freezer bowl of the ice cream maker with the paddle running and allow the mixture to churn for 30 minutes.

5. Place the mixture in a container and freeze for 8 hours or overnight.

TIP

If you do not have an ice cream maker, after you have stirred in the crushed biscuits, pour the mixture into a container and place the container in the freezer. After 1 hour, remove the container from the freezer and whisk the mixture to break up the crystals and allow to re-freeze for 8 hours or overnight.