Chocolate Dry Fruit Ice Cream
Ingredient
* 2 cups full-fat cream
* 1 cup sweetened condensed milk
* 2 tablespoons unsweetened cocoa powder
* 100 grams of melted milk or dark chocolate
* 1 teaspoon vanilla extract
* 12 cups chopped mixed dry fruits *** Almonds *** Cashews * Pistachio nuts *** Walnuts
* Chocolate chips, 2 tablespoons, optional
* A little bit of salt
Technique
1. Get the dry fruits ready Almonds, cashews, pistachios, and walnuts should be chopped finely. Lightly roast them in a dry pan for 2–3 minutes to enhance their flavor. Let them cool down.
2. Prepare the chocolate mixture**
Let the dark chocolate cool slightly after gently melting it. for chocolate melting you can use double boilling method, Blend the melted chocolate with the cocoa powder until smooth.
3. Make whipped cream In a large bowl, whip the chill heavy cream until it forms soft, fluffy and smoth.
4. Include the remaining components. Add the cocoa-chocolate mixture, condensed milk, vanilla extract, and in last a pinch of salt by hand.
5. Add the dry fruits Fold in most of the roasted dry fruits, keeping a small amount aside for decoration.
6. Freeze
Place the mixture in a container that is safe for freezing. On top, scatter the remaining dried fruits and chocolate chips. Seal the container and freeze for six to eight hours or overnight.
7. Serve
Before serving, let the ice cream cool to room temperature for five to ten minutes. Garnish with chopped pistachios, almonds, and chocolate shavings.
Serving Tip
Sprinkle roasted pistachios and almonds on top of each scoop of chocolate sauce or syrup for a decadent dessert.
Storage
For the best flavor and texture, cover the ice cream tightly packed container and store it in the freezer for one to two weeks.
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