Eggless Dark Chocolate Ice-Cream

• 3 11/16 tablespoons Dutch process cocoa powder sieved
• 9/16 cup dark chocolate Valrhona 70%
• 4 tablespoons sugar g- 70 of Castor
• 1 cup whipping cream
• 1/2 cup milk Fresh
• 1 tablespoon kahlua / Tia Maria, optional

1. In a medium saucepan combine cream, cocoa powder, sugar and whisk it over medium heat till combined and sugar melts.
2. Bring mixture to a gentle boil, stirring often, remove from heat and immediately whisk in chocolate until completely melted.
3. Next whisk in milk till mixture is glossy and well mixed before adding liquor if using.
4. Sieved the mixture through fine strainer into the loaf pan/tray, cool to room temperature.
5. Churn above mixture in an ice cream maker according to manufacturer's instructions or alternatively, if you don't have an ice cream maker, freeze it for at least 2 hours or until firm.
6. Use a fork/spoon break out mixture and process it in blender (or whisk it using hand-held beater) for a few second till creamy. You might need to repeat the process at least twice if you prefer a smoother texture.
7. Return mixture to pan, freeze for another 3 hours or until firm. (I freeze it overnight)
8. Serve scoops of ice-cream with extra chocolate sauce and topping in cones or cups.

dutch, dark chocolate, sugar, whipping cream, milk, kahlua tia maria

Taken from www.yummly.com/recipe/Eggless-Dark-Chocolate-Ice-Cream-1655328 (may not work)