No Churn Chocolate & Ginger Ice Cream
Nice cream maker? No problem! Super-simple recipe – with extra flavour suggestions!
Method
1. Place hot water into a medium-sized saucepan and place a Pyrex bowl over the top, making sure that the water doesn’t touch the bottom of the bowl.2. Break the chocolate into the bowl with two tablespoons of ginger syrup and melt.
3. Leave the chocolate to cool.
4. To the tin of condensed milk, add the finely chopped stem ginger, milk chocolate chunks, cocoa powder and 2 tablespoons of hot water to make a paste. Add this to the cooled chocolate and mix well.
5. In a separate bowl, whip the double cream until soft peaks are formed (be careful not to over-whisk). Fold the cream into the chocolatey condensed milk mix, a third at a time to ensure everything is combined well.
6. Pour the mix into a large loaf tin, lined with baking paper, and freeze overnight.
7. Remove from the freezer about 10 minutes before serving.
Tip
For a tutti-frutti inspired alternative, swap out the stem ginger for Opies Cocktail Cherries (and maraschino syrup for the ginger syrup). If you prefer a Black Forest flavour, substitute with Opies Black Cherries in Kirsch.Ingredients
• 150g Quality Dark Chocolate
• 2 tbsp Opies Stem Ginger Syrup (taken from a jar of Opies Stem Ginger in Syrup)
• 1 tin of Condensed Milk
• 5 pieces Opies Stem Ginger, finely chopped
• 100g Milk Chocolate Chunks
• 2 tsp Cocoa Powder
• 500ml Double Cream
