Home-made Chocolate Ice-cream.
Recipe:
150g Coffee Mate
30g Castor Sugar
400ml Evaporated Milk (susu sejat)
15g Cocoa Powder
- Using a ballon whisk & mix all ingredients in a big bowl.
- Cover with cling film & put the bowl in freezer for 4-5 hours.
- Remove fr freezer & beat till double in volume abt 3-5 mins.
(Colour should turn pale n light in texture)
- Put into container & freeze it overnight.
Recipe:
150g Coffee Mate
30g Castor Sugar
400ml Evaporated Milk (susu sejat)
15g Cocoa Powder
- Using a ballon whisk & mix all ingredients in a big bowl.
- Cover with cling film & put the bowl in freezer for 4-5 hours.
- Remove fr freezer & beat till double in volume abt 3-5 mins.
(Colour should turn pale n light in texture)
- Put into container & freeze it overnight.
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