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Chocolate
velvet ice-cream |
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600 ml. Milk
2 level tblspn Cornflour
1 level tblspn Cocoa
300 gms Fresh Cream |
1 tblspn Vanilla Essence
4 tblspn Roasted Almonds or
Walnuts
6 tblspn Sugar |
| Beat the cream lightly. Mix the Cornflour and
Cocoa in 3/4 tea cup of Cold Milk. Mix the remaining milk, cocoa mixture,
cream and sugar and boil until the mixture becomes thick. Cool and add the
Vanilla essence. Pour into ice-trays and put to set in the freezer
compartment of a refrigerator directly over with the freezing plate. When
almost set, remove the frozen mixture into a chilled bowl and beat with a fork.
Put to set again as above. When set, beat once again with a fork. Put to
set for a third time in the same manner.
Before serving, remove atleast 5 minutes in advance from the
freezer. Serve in individual cups after sprinkling nuts.
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