No Churn Almond Ice Cream with dark chocolate sauce and poached Orange
Ingredients
For the chocolate sauce
- 1/2 cup Dark cocoa powder
- 1/2 cup Water
- 1/2 cup Sugar
- 1/2 tsp Salt
For the poached orange slices
- 2-3 count Orange slices finely cut
- 3/4 cup Sugar
- 2 count Cinnamon sticks
- 1 cup Water
- 1/2 tsp Salt
For the custard
- 1 cup Milk
- 1 cup Fresh cream
- 3/4 cup Sugar
- Salt a pinch
- 1 tbsp Corn flour
- 2 tbsp Water/ Milk
Other ingredients required
- 1 cup Whipping cream
- 6-7 count Lightly toasted Almonds
Directions
For the chocolate sauce
Take a heavy bottom saucepan. Mix cocoa powder and sugar. Add water and salt. Heat on low flame. Keep stirring until the mixture is glossy and thick. Turn off the heat. Cool well. Refrigerate for 1 hour.
For the poached orange slices
Heat all the above mentioned ingredients on low flame for 45 minutes until the liquid turns sticky and thick. Turn off the heat.
For the custard
In a heavy bottom saucepan, boil milk, fresh cream, sugar and salt on low flame for 15 minutes.
Mix 1 tbsp of corn flour with water/ milk .
Add the corn flour mixture to the milk mixture. Keep stirring on low flame until thick and smooth.
Turn off the heat. Now, place the saucepan into a bowl of ice cold water. Let the custard cool well. Pass the custard through a strainer. Cling wrap the saucepan. Refrigerate the custard for 3- 4 hours.
Now pulse the toasted almonds. Keep it aside.
Whip the whipping cream until stiff. Slowly add the custard. Continue whipping using a electric mixer on medium speed. Add coarsely ground almonds and the prepared chocolate sauce.
Store the ice cream in a clean airtight container. Freeze it for 6-8 hours or overnight.
Serve with poached orange slices.