No Churn Chocolate Ice cream

Melt the chocolate in microwave.Keep it aside.

In a saucepan, combine milk, cream, cocoa powder,cornflour , sugar and salt.

Use full cream milk.

You can use any brand of dairy based heavy cream.

Turn off the heat and add melted chocolate. I used Lindt 70% Dark chocolate.

Pass the custard through a strainer if required.

Place the saucepan in a bowl containing ice cold water .

Let it cool. Cover it with cling film and refrigerate for 1-2 hrs.

Meanwhile whip 3/4 cup of heavy whipping cream until stiff using a electric mixer.Now gently beat the whipped cream and the custard together.

Here I using an aluminium loaf tin to store the ice cream. Wrap it tightly with parchment sheet and then covered it with cling film.

Freeze it for minimum 8-9 hrs or freeze it overnight.