Always check the labels of the products you use.
Method
- 1
Boil. Whisk the water, cocoa, sugar, corn syrup and salt in the pan and bring to the boil, whisking.
- 2
Simmer. Turn the heat right down and let it barely bubble for 5 min, stirring all the time so it does not catch.
- 3
Melt. Take it off the heat, add the chocolate and vanilla and whisk until smooth and glossy.
- 4
Cool. Pass it through the sieve into the bowl set in iced water and stir now and then until it is cold. Cover and refrigerate for 4 h or more.
- 5
Churn and freeze. Stir well, churn for 20-25 min until it looks like a thick milkshake, then freeze for at least 2 h. It is best within 5 days.
Storage
Keep covered in the freezer for up to 5 days. Soften for 10 min before scooping.
EU nutrition claims
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 43 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
29.7 g per serving
59.4 % of the 50 g daily maximum · 118.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- fine sieve
- bowl set in iced water
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 2.3 g |
| Carbohydrate | 36.4 g |
| of which sugars | 29.8 g |
| of which free sugars | 29.7 g |
| Fat | 8.7 g |
| of which saturates | 5 g |
| Fibre | 3.6 g |
| Salt | 0.15 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
