sanaa's recipe note book
sanaa's recipe note book

Chocobar Icecream
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Chocobar Icecream - sanaa's recipe
  1. 1 Cup = 200ml
  1. Milk - 2 cup +5 tbsp (to mix the corn flour)
  2. Condensed milk - ½ cup
  3. Corn flour - 2 tbsp
  4. Vanilla essence - 1 tsp
  5. Sugar - 5 tbsp
  6. Thick cream (or fresh cream) - ½ cup
  7. Cooking chocolate (or any milk chocolate)-enough to coat the ice creams
  8. Pistachios - to garnish (optional)
  1. Mix corn flour in 5 tbsp of milk and keep it aside.
  2. Boil 2 cup milk with condensed milk. When it starts boiling, reduce the flame and add the vanilla essence and corn flour paste stirring continuously. Cook it for about 2 - 3 minutes. Remove from flame.
  3. When it comes to room temperature, freeze it till it sets half.
  4. Take it out from the freezer and whip with a hand mixer till it is light and creamy. Keep it back in the refrigerator.
  5. In another bowl, whip the thick cream with sugar for about 4 - 5 minutes on low speed.
  6. Mix the cream with the one in the refrigerator and beat well till well combined.
  7. Freeze it for about an hour. Take it out and beat well. Freeze it for another 1 hour. Again beat it well with hand mixer.( this is to get a creamy ice cream. Fill this to the stick ice moulds and freeze till done( for about 5 - 6 hours)
  8. Melt the grated chocolate by double boiling method (heat water in a pan. Take the grated chocolate in another bowl and immerse it in boiling water.) check the chocolates not to get in contact with even a drop of water.
  9. Take out the ice creams from the mold and coat it with the melted chocolate with the help of a spoon or dip it in the melted chocolate. Top it with crushed pistachios. The chocobar ice cream (coated chocolate) will get set in your hands itself.

Note : take out the moulded ice creams for coating the chocolate one at a time. otherwise the ice cream will get melt.

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