Chocolate Ice Cream
- RECIPE MAKES: 8-10 scoops
- PREP TIME: 5 mins
- COOK TIME: 15 minutes + freezing
In a saucepan, pour 500 ml Mevalia Lattis/ ProZero, whipped cream, vanilla bean paste and slowly bring to a gentle simmer.
In a small bowl, add the Custard powder, caster sugar and remaining Mevalia Lattis/ ProZero, whisk into a smooth paste.
Add the paste into the simmering Lattis mixture, continue to whisk. The mixture will have thickened and should coat the back of a spoon, add the MEVALIA Chocotino/ Vitabite and stir until fully melted, if too thick add a little more MEVALIA Lattis/ ProZero.
Cover with cling film and allow to cool, once cool place in the fridge for at least 2 hours.
Add the mixture to the running ice cream maker for churning*, allow to churn for 30 minutes.
Once churned remove from the machine and place in a container with a lid and freeze for a further 2-3 hours to solidify.
*You will need an ice cream maker which has a removable bowl, this must be frozen for at least 12 hours.
Recipe tip: as ice cream is a frozen product, it should not be refrozen once defrosted, once frozen use within 3 months.
- 500 ml Mevalia Lattis/ ProZero
- 50 g Food Heaven, Heavenly whipped cream
- 2 tbsp Vanilla bean paste
- 1 tbsp Original custard powder
- 50 g Caster sugar
- 100 ml Mevalia Lattis/ ProZero
- 100 g Mevalia Chocotino/ Vitabite
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