Chocolate ice cream

I can’t tell you how much of this I’ve got through over the years, but to say I’ve worn out 3 ice cream makers should give you an idea.
I’m quite proud of this because to me & most others (only one of my kids’ friends has ever welled up with disappointment when given it for pudding), it really does hit the spot.
It also doesn’t seem to attach itself immediately to any body parts prone to fat retention like most other ice creams, which is always nice.
The vegan version has been rated by vegans & non-vegans alike as even nicer, so is worth a try too, & the recipe can be easily adapted to loads of other flavours… Just leave out the cocoa & salt, then use eg. strawberries/ mint or whatever you fancy, & add salt to taste if necessary (mint needs none, strawberry needs a little & is lovely with a squeeze of lemon).
The scope for experimenting is endless…

1 can of coconut milk
3 egg yolks
4 tablespoons honey
3 tablespoons cacao/ cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea/ Himalayan salt
1/4 teaspoon xanthan gum

• Put all ingredients into a blender & mix.
• Pour into your ice cream maker & follow instructions until frozen.
• If you don’t have an ice cream maker you can use a lidded container; pour the mixture in, put it in the freezer & stir it well every half hour or so. This does the same job as the ice cream maker (breaking up the ice crystals as it freezes) but is just more labour intensive.

(If you fancy making a double batch & your ice cream maker has the capacity, it’s worth chilling the mixture in the fridge first for a few hours to give it a slight headstart.)

For the vegan version, substitute the egg yolks for 1 tablespoon of sunflower lecithin powder, & swap the honey for maple syrup.

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