Dark Chocolate Ice Cream

Delicious rich ice cream, easy to make as there is no need for a custard base, or for an ice cream maker, and it only requires one blitz in the food processor after freezing.

1. 1

   Put 200 ml milk in a large saucepan, add the sugar and sift in the cocoa powder. Put the pan over a medium heat, whisking frequently. As it starts to boil (bubbles start appearing around the edges), whisk constantly for 1 minute, then turn off the heat.
   Add the vanilla extract, break up the chocolate into pieces, add to the pan and whisk until it’s melted, then add the remaining 100 ml milk and whisk again. Blitz with a stick blender for 30 seconds.
   Pour into a freezer proof container (e.g. a plastic box with a lid) and leave to cool completely, then put the lid on and put it in the freezer. Freeze for about 4 hours, then scoop into a food processor and blitz for a couple of minutes, until smooth and creamy. Pour back into the box and return to the freezer.
   It is quite easy to scoop straight from the freezer but if you like you can take it out 5 minutes before serving, to soften even more.