Creamy Chocolate Ice Cream

Ananás e Hortelã
Creamy Chocolate Ice Cream


200 grams unsweetened chocolate (55% cacao, broken into small pieces)
1/2 cup sugar
1 cup water
1 cup milk
shredded coconut


1Mix chocolate, sugar, water and milk in a saucepan.
2Bring to boil and reduce heat immediately.
3Simmer over medium heat for 2-3 minutes.
4Remove from heat and let mixture cool.
5To process in an ice cream maker, refrigerate mixture until very cold, at least 3 hours.
6Place mixture in ice cream maker canister and follow manufacturer's instructions.
7Remove from machine about 5-10 minutes before serving.
8To process without ice cream maker, pour mixture into a metal or ceramic bowl and freeze.
9Stir with a fork every 30 minutes to break up ice crystals, until mixture is frozen.
10For the toasted coconut, toast shredded coconut in a dry skillet until golden brown, stirring constantly.
11Serve ice cream sprinkled with toasted coconut.
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