Serves 6

1 tin condensed milk
3/4 cup whole milk
3/4 cup double thick cream (I use the entire 250 ml Woolies tub)
170 g good-quality dark chocolate
¼ cup (25 g) Nomu or good-quality cocoa powder
2 tablespoons freshly-brewed espresso
1 teaspoon vanilla extract
A pinch of fine sea salt
5 teaspoons mazeina
2 tablespoons cold water

Method

  1. In a pot combine condensed milk, milk and cream and whisk until just starting to boil.
  2. Take off the heat and add the chocolate, cocoa powder, espresso, vanilla extract and salt.
  3. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
  4. Mix mazeina and cold water in a bowl until completely dissolved, add to the ice cream base and place back on the heat, whisking until thickened.
  5. Allow to cool to room temperature, then mix it to remove any skin and place in the fridge for a few hours to chill. Check if it needs another stir, then freeze it either in a air-tight container or individual containers.
  6. Ensure you have covered the ice cream well.