Khana Pakana

Making chocolate chip ice cream is fun with all the beating and mixing. And it tastes so chocolaty yummy since we can flavor it exactly to our taste. Serving homemade ice cream in chocolate trellis cups makes it only more mesmerizing.

Double Chocolate Chip Ice Cream Ingredients
Egg yolks 4
Sugar 1 cup (leveled)
Milk 2 cups
Cream 1 cup
Chocolate chips 1 cup
Cocoa 2 tbsp dissolved in 1 tbsp hot water and cooled
Water as required
For Trellis Cups:
Plain chocolate 100 gm
Cake mold 6 cup

Double Chocolate Chip Ice Cream Cooking Directions

Beat yolks and sugar till pale and thick.

Boil cream and milk in a pan. Cool.

Gradually stir in the egg and sugar mixture and cook over low heat.

Whisk continuously till mixture coats the back of a spoon (or reads 160 degrees on a thermometer).

Immediately plunge the saucepan in icy water and cool the mixture.

Mix in cocoa mixture.

Pour the mixture into airtight boxes and freeze until ice cream starts to set around edges.

Remove from freezer and add chocolate chips.

Beat well and put it back in the freezer.

Repeat this process of beating when ice cream starts to freeze and freezing again three or four times.

This is done to prevent ice crystals forming in the ice cream.

Leave to set overnight. Serve the ice cream in the chocolate trellis cups.

For Trellis Cups: Melt plain chocolate. Invert a cupcake tray.

Cover 6 alternate molds with cling.

Pour the melted chocolate in a paper piping bag and pipe around the base of the mound, pipe chocolate back and forth over it to form a trellis.

Carefully pipe a double thickness.

Chill till set, lift from the tray and carefully peel the cling.

Serve the ice cream in these cups.