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Maple Eggless Choco Chip Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Maple syrup along with the sugar used in the recipe sweetens and flavors the custard base for the ice cream. Grade B Maple syrup is used that is towards the darker side compare to Grade A. It is an eggless recipe and made manually without an ice cream maker.

Maple syrup along with the sugar used in the recipe sweetens and flavors the custard base for the ice cream. Grade B Maple syrup is used that is towards the darker side compare to Grade A. It is an eggless recipe and made manually without an ice cream maker.

Ingredients

Serves: 5-6

Metric Cups
  • 100 grams fresh cream
  • 60 grams dark chocolate (chopped)
  • 2 teaspoons cornflour
  • 5 tablespoons maple syrup
  • 1 tablespoon caster sugar
  • 60 grams chocolate chips
  • 120 millilitres milk
  • 3½ ounces fresh cream
  • 2⅛ ounces bittersweet chocolate (chopped)
  • 2 teaspoons cornstarch
  • 5 tablespoons maple syrup
  • 1 tablespoon superfine sugar
  • 2⅛ ounces chocolate chips
  • 4 fluid ounces milk

Method

Maple Eggless Choco Chip Ice Cream is a community recipe submitted by deez culinary and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Melt chocolate in a microwave. Be careful not to overheat it.
  2. Make cornflour paste by adding six to seven tablepoons of cold water to the cornflour.
  3. In a heavy bottomed pan heat the milk. When it starts boiling, add dissolved cornflour and caster sugar. Immediately add maple syrup and keep on stirring continiously.
  4. Remove from heat and cool completely.
  5. Meanwhile, whip cream until soft peaks form.
  6. Fold the cooled milk mixture and melted chocolate into the whipped cream.
  7. Pour into a shallow freezer proof dish and freeze till slushy.
  8. Add dark chocolate chips.
  9. Take out from the freezer and beat with a whisk until it is smooth and creamy. Add chips and mix again.
  10. Freeze again until firm.
  1. Melt chocolate in a microwave. Be careful not to overheat it.
  2. Make cornstarch paste by adding six to seven tablepoons of cold water to the cornstarch.
  3. In a heavy bottomed pan heat the milk. When it starts boiling, add dissolved cornstarch and superfine sugar. Immediately add maple syrup and keep on stirring continiously.
  4. Remove from heat and cool completely.
  5. Meanwhile, whip cream until soft peaks form.
  6. Fold the cooled milk mixture and melted chocolate into the whipped cream.
  7. Pour into a shallow freezer proof dish and freeze till slushy.
  8. Add bittersweet chocolate chips.
  9. Take out from the freezer and beat with a whisk until it is smooth and creamy. Add chips and mix again.
  10. Freeze again until firm.

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