If you are here please make sure you have read the Part 1 post which is posted immediately before this one. It gives the back ground for this post, however the recipe is a stand
If you are here please make sure you have read the Part 1 post which is posted immediately before this one. It gives the back ground for this post, however the recipe is a stand alone recipe.
I had obtained a lot of cream! A long story cut short I decided to make two batches of ice cream. One is full sugar vanilla ice cream and the other (this recipe) is lower sugar chocolate flavour ice cream. For a start, people are always scared of too much sugar, then we are sometimes scared of sweeteners rather than sugar. For those who aren’t scared of either and want to read on please know that the sweetener I have used is naturally sourced and feel a little better about that. Aside from that I do not get on my high horse any more about things like that, this is simply an alternative recipe.
Lower Sugar Chocolate Ice Cream
2 cups whipping cream (500ml)
2 cups double cream (500ml)
1/2 cup coconut sugar (because I like it)
1/2 cup xylitol (made from birch and beech wood)
chocolate sauce (Walden Farms Sugar Free)
The above quantity fit into a 2kilogram size tub, make sure you can use your beaters in it.
Mix together the sugar and cream, then pour into the tub.
At this point I mixed in the chocolate sauce, this amount needs to be adjusted to your own taste but I used about 75ml, you might want to use more.
Place the tub in the freezer for 30 to 40 minutes.
After the time remove the tub and whip the ice cream, make sure you get the edges mixed in well.
Place the tub back in the freezer for another 30 to 40 minutes.
Repeat this process until the ice cream has been whipped four or five times.
After you have whipped the ice cream then freeze overnight.
To serve take the ice cream out of the freezer for a few minutes before you scoop it into your serving dish.