Chocolate ice cream

A rich chocolate ice cream that can be made even if you don't have an ice cream maker!

• Serves: 4

What you need:

• 500ml Kallo Chocolate Soya Milk
• 1 tbsp cornflour
• 50g caster sugar, or fruit sugar
• 4 large egg yolks
• 200g dairy-free, dark chocolate chips or dairy-free, dark chocolate finely chopped

What you do:

1. Don't worry if you don't have an ice cream maker - you can also make this using an electric whisk - and whisking the mixture as it freezes. Simple!
2. Pour the soya milk into a saucepan and heat over a low heat until just starting to boil. Mix together the cornflour and 1 tablespoon water in a small bowl and stir until smooth. Add it to the soya milk and, using an electric whisk, whisk for 2-3 minutes until the soya milk has thickened a little. Remove from the heat and leave to cool.
3. Put the sugar into another saucepan and add 3 tablespoons water. Bring to the boil over a medium heat, stirring occasionally, and boil for 3-4 minutes until it becomes a light syrup.
4. Using an electric whisk, whisk the egg yolks until light-coloured. Pour in the sugar syrup slowly, whisking as you pour. Pour in the soya milk and whisk thoroughly. Leave to cool completely.
5. Using a large spoon, fold the chocolate chips into the mixture. Transfer the mixture to an ice cream maker and process according the manufacturer's instructions.
6. Alternatively, transfer the mixture to a large freezerproof container, cover with a lid and freeze for 3 hours. Whisk the mixture well, using an electric mixer, then return it to the freezer. Freeze for another 3 hours, then whisk again and freeze for another 3 hours and whisk again. Freeze again for 2-3 hours until completely frozen, or overnight.
7. Remove the ice cream from the freezer and leave to soften slightly for 10-15 minutes at room temperature, then serve.

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