Bernetta Ingredients
- 470ml double cream
- 397g condensed milk
- 60g cocoa powder
- 200g chocolate
- 120ml hot boiling water
Method
- Switch on your kettle and boil your water. Pour the water into a saucepan
- Add cocoa powder to the pan and heat it on the stove for a few minutes to bloom the cocoa powder. Remove from the heat once you start to smell the chocolate and it resembles melted chocolate.
- To a large bowl, pour in your double cream and whip up to soft peaks using an electric mixer.
- Add 1/3 of the double cream to the saucepan and stir it well. Make sure to scrape down the sides of the pan to make sure the double cream and chocolate mix together
- Pour the chocolate into the remaining double cream through a sieve and fold everything together using a spoon.
- Add in the condensed milk and mix together
- Pour the ice cream mixture into a freezable container e.g a loaf tin and freeze for 1 hour
- After 1 hour, remove the ice cream from the freezer and mix in 100g of chocolate. Sprinkle over 100g of the remaining chocolate and return to the freezer
