California Raisins Choc Ice-Cream


Serves 4-6
Ingredients

600ml semi skimmed milk
40g cocoa powder
5ml instant coffee granules
125g caster sugar
50g California raisins

California Raisins Choc Ice-Cream
 

 

Method

  1. Place the milk, cocoa powder and instant coffee in a saucepan. Whisk over a medium heat to blend evenly. Bring to the boil.
  2. Remove the pan from the heat. Add the sugar and raisins to the pan. Leave until cold.
  3. Strain the raisins from the mixture. Place mixture into a freezer-proof plastic container, cover and freeze for 4-5 hours until the mixture is half frozen. Place the raisins in a bowl, cover and chill.
  4. Scrape the frozen mixture into a food processor and pulse until smooth. Return to the container, cover and re-freeze. Repeat this process once or twice more, return mixture to container.
  5. Stir the raisins into the ice cream mixture to blend well. Freeze overnight.
  6. Using an ice cream maker, churn the chilled mixture until it is very thick. The length of time will depend on your individual gadget.
  7. Allow to soften slightly. Scoop into dishes and sprinkle with extra California Raisins.