Dark Chocolate Ice cream :)

ehe...jgn jealous siti dah wat ice cream sendiri...huhu...alhamdulillah tkut bnr siti membuat, tkut nda jadi...ok jua, mcm jual dikedai...tpi versi buatan sendiri, lebih YUMMY & Chocolaty(korang mesti buat sendiri, then baru fikirkan siti cakap ani :)) kids will love it..f moms membuat ani, gerenti kids rasa bangga coz nda sangka moms membuat sendiri kan :)

like siti sendiri, siti g semua my siblings to test it

Siti : nah...nda kamu makan icecream coklat?
My Sis & My Bro : MAU...MAU..MAU... (iski banar f icecream )
Siti ni menunggu ta sampai drg makan sambil senyum2 :)
HABIS drg makan...nda jua bunyi2...alamat siti sound sendiri (asi2 lah ehe)
Siti : apa ta nyaman icecream ah? (dengan harapan drg suka ehe)
My Sis : U Membuat kah ( dengan nada nda percaya hangat, andang suka ber U I )
My Bro : mcm d kedai eh, tapi lebih nyaman,byk coklat ricenya
Siti : adeh...ku tambah jua 2 coklat ricenya ehe...ko ani, manaada bjual di kedai becoklat rice,apalah...(bertuah banar my bro ani ehe)
Siti : awu...ku membuat di mlm, ptgni bru leh mkn huhu...kamu ni ta nda sedar bnr ku mbuat dimlm
My sis : baik ta u buka kedai icecream eh..nyaman banar...kalah DQ (ani andg feberet place drg)

Hm...adeh sampai suruh buka kedai bah...mcm2 bah gelagat my tester ani :) tester nda berbayar huhu..tau makan saja ehe...will suruh hby test g nanti...nk g kezutan kwang2...

pls translate sendiri k...siti copy je ni dari my treasure book

DARK CHOCOLATE ICE CREAM

500ml heavy cream
1 tablespoon unsweetened cocoa powder
140g bittersweet or semisweet chocolate, chopped
250ml whole milk
150g sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

1. Warm 250ml of the cream with the cocoa powder in a medium sauce pan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 250ml cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.