Following some testing, tasting and general gluttony I am pleased to introduce you to this Mocha Fudge Ice Cream.
If you read My First Ice Cream post you will know that I was not completely happy with my results from the “Best ever chocolate ice cream” recipe by Cenk Cafe Fernando. Several people who made it ended up with the same super thick texture, so I deduced that Turkish corn starch must be a different beast to British cornflour.
I loved the concept of a no egg, no-ice-cream-maker recipe though, so I decided I needed to create a new version by playing with the quantities, timings and ingredients. Don’t get me wrong, this is still no ordinary ice cream, it’s kind of a fudgy mocha ice.
Ed says I should call it Focha.
It scoops straight from the freezer and an espresso cupful is more than enough for an after dinner chocolate/coffee hit.
Mocha Fudge Ice Cream
- 397g sweetened condensed milk – 1 standard can
- 170g milk
- 190g double cream
- 125g 70% chocolate, chopped
- 45g milk chocolate, chopped (feel free to adjust the chocolate ratios)
- 10g cocoa powder
- 1 to 1.5 teaspoons instant espresso
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 level teaspoons (approx 8g) cornstarch/cornflour
- 1 tablespoon cold water and 1 tablespoon hot water
It may seem odd to have everything in grams, even the liquids, but if you use an electronic zeroing scale it makes a lot of sense. Next time I may reduce the cornflour to 1.5 teaspoons to make it even softer.
How to make it
This is a simple recipe, but I found that the order of attack and a little planning is important:
- First chop your chocolate and sift the cocoa*
- Prepare a tiny bowl with the 2 level teaspoons of cornflour and 1 tblsp of cold water
- Prepare another wee bowl with 1 to 1.5 teaspoons espresso granules and 1 tblsp of hot water
- Pour the condensed milk, cream and milk into a heavy botttomed saucepan
- Heat gently, stirring constantly** until it’s just on the brink of boiling at the edges
- Pour in the coffee liquid, pinch of salt, 1 tsp vanilla extract and stir
- Remove from the heat and stir in the chocolate and cocoa
- You may need to whisk it a little to melt the chocolate or heat it for a minute more
- Re-stir your pot of cornstarch and water and pour it in to the mix
- On a medium heat stir constantly with a balloon whisk and cook gently for only 4 minutes
- It will thicken to a custard like consistency
- Take off the heat and pour immediately into a bowl to cool
- Allow it to cool uncovered for an hour or so
- Put it in the fridge for a couple of hours
- With a wooden spoon beat in the skin that has formed until it’s smooth
- Pour it to a container that fits in the freezer
- Cover with clingfilm pressed down onto the mixture to make it airtight
- Put the lid on, or another layer of clingfilm, and freeze overnight
* I tried doing it without chopping and sifting, all I am saying is…don’t miss this step
** If you take your eyes off it you may end up, like me, having to keep going back to the shops for more cream and condensed milk due to ‘overcooking issues’
Here it is on a printable page: Mocha Fudge Ice Cream.