Sunday, March 20, 2011
Eggless Mocca Ice Cream
250 ml water
1 teaspoon gelatin powder
150 g granulated sugar (original recipe: 200 g)
500 ml of liquid milk
3 tablespoons cocoa powder, dissolved in 4 tablespoons water
2 teaspoons instant coffee powder, dissolved in 2 tablespoons hot water
250 ml heavy cream (whipping cream)
Boil water, gelatin and sugar to a boil and dissolve. Enter the milk, cocoa powder and coffee. Boil, stirring frequently until boiling. Chill.
Pour batter into a plastic container or stainless steel. Freeze in freezer until thickened (2 hours). Remove, shake with mikser or blender until smooth. Freeze again.
Meanwhile, beat the heavy cream until fluffy and peaks form blunt. Store in refrigerator until used.
After the dough ice cream froze again, remove and beat again until smooth. Combine whipped cream in 3 stages into the ice cream has softened, stir through until blended. Freeze for the last time.
Before serving, remove the first and store in the refrigerator for soft and easy disekop.