Chocolate Ice Cream (No-Churn & Eggless)

[SeaDragon]

Chocolate Ice Cream
Recipe from Kitchen Notes on Fenying's radio program, Saturday, April 14, 2007

Ingredients:
Ice cream basic ingredients:
300g whipping cream (cold)
150g evaporated milk (must be cold, chill in fridge overnight before using)
30g coffee creamer (e.g. Coffee-mate)
50g icing sugar

Chocolate Cream: (mixed till well-combined)
30g cocoa powder
100g milk
30g sugar
1 tsp chocolate emulco

Method:
1. Place basic ingredients in mixing bowl, blend evenly at low speed with ball shape whisker. Change to high speed and continue to whisk till creamy.
2. Add chocolate cream and mixed till well-combined.
3. Pour mixture into container and freeze in the freezer.

Chocolate Cream:
Warm the milk, add cocoa powder, sugar and chocolate emulco, mix until dissolved. Sieve for a smooth texture.

[SeaDragon]

For Coffee Ice-Cream:

1. Use instant coffee powder instead of cocoa powder.
2. Use coffee emulco instead of chocolate emulco.