Indulge in the creamy delight of chocolate ice cream elevated to perfection with the sweet touch of Selati Castor Sugar. Picture a scoop of pure bliss, each spoonful a symphony of velvety smoothness and irresistible sweetness.
No-Churn Chocolate Ice Cream
Ingredients
- 6 Egg Yolks
- 1 ml Salt
- 150 ml Selati Castor Sugar
- 500 ml Fresh Cream, whipped fluffy to soft peaks
- 10 ml Vanilla
- If using Cocoa, add 30 ml of sifted powder to warm milk until dissolved
- Use this chocolate paste when cooled by adding it to the whipping cream
Method
- Separate the eggs and beat the yolks until light and fluffy. Slowly pour in the sugar, salt, vanilla and the flavour of choice. Beat until the sugar has dissolved and the mixture is the colour of cream.
- Beat the fresh cream until soft fluffy peaks and has the same texture as the egg mixture.
- Beat the two mixtures together and pour into a lined bread tin or silicone mould.
- * Colours may vary with Food Colouring - Add a few drops in until desired colour.
- * Flavours may vary with Essence, Fresh Fruit of Cocoa.