Chocolate ice cream bar

Ricette Gelato, Dolce, Cioccolato

Jun 26, 2016 7:48:08 PM

Ingredients
• ¼ cup sugar
• ¼ cup cocoa
• ½ tsp corn flour
• 1 cup milk
• ¼ tsp vanilla extract
• a pinch of salt

Preparation
In a small bowl mix the corn flour with 2 tablespoons of milk and set aside. In a medium sized pan, mix sugar, cocoa and milk and boil for 4 minutes over medium heat stirring well to dissolve cocoa. Remove from heat and gradually add the corn flour mixture, stirring with a whisk. Place the mixture back over heat, stirring with a spatula ("scraping" with the spatula, the bottom of the pan to avoid the mixture from sticking) and bring to a boil for 1-2 minutes until slightly thickened.
Remove from heat and add the vanilla extract. Put the mixture in a bowl and let it cool for a few hours. Then fill the Mini Heart mould and put them in the freezer for at least 4 hours. When frozen, unmould, wrap with parchment paper and store in the freezer in an airtight container.

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Click here to buy the Mini Heart mould directly at the Silikomart online shop!