Ingredients:
• 1/2 l – Milk
• 1/4 cup – cocoa powder
• 1/4 cup – Milk powder
• 150g – fresh Cream
• 1/4 tin – condensed Milk
• 1 tbsp – Corn flour
• Sugar – as per taste
Method:
- Dissolve cocoa, milk powder, and corn flour in 200ml milk until there are no lumps.
- Pour the remaining milk to boil in a saucepan, cooking for 8 to 10 minutes.
- Keep stirring continuously.
- Add condensed milk, and mix well.
- Slowly add rest of the ingredients, stirring continuously till well dissolved.
- The mixture tastes well when it is very sweet.
- If required, add some sugar.
- Simmer further for 3 to 4 minutes.
- Cool to room temperature.
- Set in freezer for 4 to 5 hours till set, but soft.
- Remove, beat with an electric beater, and add in cream.
- Beat till fluffy.
- Transfer to freezer tray, and reset for 5 to 6 hours.
- When fully set, scoop and serve.
- Top it with toppings of your choice.
Recipe courtesy of Saroj Kering