Chocolate Ice Cream

Recipe for 8-10 scoops  

1. In a saucepan, pour 500 ml MEVALIA Lattis/ ProZero, whipped cream, vanilla bean paste and slowly bring to a gentle simmer.
2. In a small bowl, add the Mevalia LP Egg Replacer, custard powder, caster sugar and remaining MEVALIA Lattis/ ProZero, whisk into a smooth paste.
3. Add the paste into the simmering Lattis mixture, continue to whisk.
4. The mixture will have thickened and should coat the back of a spoon, add the MEVALIA Chocotino/ Vitabite and stir until fully melted, if too thick add a little more MEVALIA Lattis/ ProZero.
5. Cover with cling film and allow to cool, once cool place in the fridge for at least 2 hours.
6. Add the mixture to the running ice cream maker for churning*, allow to churn for 30 minutes.
7. Once churned remove from the machine and place in a container with a lid and freeze for a further 2-3 hours to solidify.

  *You will need an ice cream maker which has a removable bowl, this must be frozen for at least 12 hours.

Recipe tips; as ice cream is a frozen product, it should not be refrozen once defrosted, once frozen use within 3 months.