• Heavy whipping cream
• Unsweetened Cashew milk
• Cocoa powder
• Stevia
• Egg Yolks
• Dark chocolate
• Vanilla extract
1. To make this ice cream, you will need to put a bowl over an ice bath. You can then mix the two cups of cream with a cup of cashew milk and two large tablespoons of cocoa powder in a pan. It is also worth adding a tablespoon of stevia. You will need to blend this mixture and heat until it reaches 170F
2. In a separate bowl, you will need to place your four egg yolks and pour one cup of the hot mixture in with them. You will need to whisk the mixture continuously as you do so. You can then pour this mixture into the original mixture and mix it again.
3. The pan can then go back on the stove; keep stirring until the mixture reaches 175°F. While still hot, add 3 oz. of chopped dark chocolate, preferably at least 70%.
4. Leave the mixture to sit for five minutes, and then whisk it smooth. It can then be put into your ice bath bowl and left to cool. It can then be wrapped in cling film and placed in the freezer. It must be left in there for at least three hours
5. After three hours, add ½ cup cashew milk and ½ teaspoon vanilla extract; whisk it thoroughly. You can use an ice cream maker if you like! It can be eaten straight away or placed back into the freezer until required.
