Mocha Ice Cream Recipe

• Full cream milk 4 cups
• Cornflour 1 tbsp
• Gelatine 1 tsp
• Sugar 1/2 cup
• Cream - chilled 200 gm
• Powdered sugar 4 level tbsp
• Plain Chocolate 40 gm
• 1 1/2 tsp instant coffee powder - dissolved in 1 tbsp hot water

• Mix cornflour in a little milk and keep aside
• Boil milk. Keep for 20 minutes, after the first boil, on medium fire. Add sugar
• Add cornflour paste, stirring continuously
• Boil for 3-4 minutes, stirring continuously, till it becomes a very thin custard and coats the spoon. Remove from fire
• Soak gelatine in 1/4 cup water in a small heavy bottomed pan. Heat on slow fire, stirring continuously to dissolve it. Mix gelatine solution with the custard. Keep custard aside
• Melt chocolate in a small pan on very low heat or a microwave. Add coffee dissolved in 1 tbsp water. Add this to the custard
• Freeze coffee-custard for 3-4 hours
• After the custard is frozen, beat chilled cream with powdered sugar till slightly thick and fluffy. Keep in the fridge
• Cut the frozen custard into small cubes and beat well till smooth and fluffy. Do not let it melt while beating
• Add cream to the beaten custard. Mix well
• Pour into an ice cream box. Keep the ice cream container in the freezer with the bottom of the container toughing the freezer directly
• Unmould and serve after 5-6 hours