Wickedly Welsh Dark Chocolate Ice Cream

 Ingredients:

• 200g Wickedly Welsh dark chocolate, chopped
• 500ml double cream
• 340g tin sweetened condensed milk
• 1 tsp vanilla extract
• 3 tbsp organic cocoa powder, sifted
• 50g milk chocolate chips

Method:

1. Melt the chocolate

Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Alternatively, melt it in the microwave in 20-second bursts, stirring in between, until smooth and glossy. Set aside to cool slightly.

2. Whip the cream

Pour the double cream, sweetened condensed milk, and vanilla extract into a large mixing bowl. Using an electric whisk, beat for 3-4 minutes until the mixture thickens and soft peaks form. The beaters should leave a soft trail in the mixture. Be careful not to overwhip; the mixture should remain soft.

3. Incorporate the melted chocolate

Gently fold the melted dark chocolate and sifted cocoa powder into the cream mixture using a spatula. Ensure everything is well combined, scraping the sides and bottom of the bowl to mix the chocolate evenly.

4. Add the chocolate chips

Stir in the milk chocolate chips, ensuring they are evenly distributed throughout the mixture.

5. Freeze the mixture

Transfer the mixture into a 1-litre freezer-proof container. Smooth the top and cover with a lid or cling film. Freeze for at least 6 hours, or until firm and scoopable.

6. Serve

Allow the ice cream to soften slightly at room temperature before serving. Scoop into bowls or cones and enjoy!