2. Take 2 tablespoons of corn flour in a bowl and add a tablespoon of water and mix until the lumps are removed.
3. Now add this corn flour solution into the heating milk for thickness and give a continuous stir (Other wise the corn flour may stick to the bottom of the vessel and burn)
4. After 15-20 minutes the full cream milk will become thick enough for ice cream (15- 20 minutes continuously stir)
5. Once the milk achieves the thick consistency turn off the flame and let it cool down.
6. Now to a mixer grinder add dark chocolate/cocoa powder/ hot chocolate powder/ chocolate cream biscuits and give a good blend.
7. Now add the cooled milk into the cocoa powder, add a half tablespoon of vanilla essence and blend in pulse mode for 4-5 times.
NOTE: If you want to add sugar, add powdered sugar into the mixing jar.
8. Pour this blended milk into the air tight container and refrigerate for 4-5 hrs.
9. Again repeat the same process for 3 times in an interval of 4-5 hrs.
10. After churning it for 3 times then pour it into the same air tight container and refrigerate for 9-10 hrs
11. The next day the chocolate ice cream is ready to serve , topped with nuts/choco- syrup/choco-chips.
For more of the kind Follow _in_the_kitchen__
