Lactose Free Chocolate Ice Cream
|Chocolate Ice Cream|
4 egg yolks
2 cups low-fat lactose-free milk
2 tablespoons caster sugar
2 tablespoons cocoa powder
2 teaspoons cornflour (pure maize)
Mix all ingredients in a saucepan.
Cook, stirring, over medium heat, until the custard thickens.
Chill custard in refrigerator until very cold.
Pour into an ice cream churn (I use ice-cream attachment of my Kenwood Chef), and churn about ten minutes until frozen.
Don't have an ice cream churn? You can try part-freezing in a shallow dish, taking out to beat, part-freezing again, beating again and then freezing.
For other flavours: leave out the cocoa, and replace with a teaspoon of vanilla extract, rosewater essence, or peppermint essence, etc. You could try adding pureed berries when the ice cream is almost frozen.
Suggestions for the whites saved from your eggs: Coconut Macaroons or Blueberry and Almond Pavlova.)