Milkmaid Chocolate & Almond Ice Cream Recipe

Enjoy your summer with this delicious homemade ice cream, a heavenly combination of chocolate and almonds. Paired with a tangy orange syrup, candied oranges and a rich chocolate crumble; this ice cream dessert comes to you from the Ice Cream King himself – Ben Ungermann!

  • Servings - 4
  • Preparation - 60 min

Ingredients

  • 1 tin
    NESTLE Milkmaid Sweetened Condensed Milk
  • 2 tbsp
    Dutch cocoa
  • 2 cups
    Chopped Almonds
  • 1 tsp
    Vanilla Essence
  • 1 1/2 cups
    Sugar
  • 1/8 tsp
    Salt
  • 1 cup
    Water
  • 2
    Juice of orange
  • 2
    Orange Peels
  • 2 cups
    Whipped cream
  • 45 gms
    Self Raising Flour
  • 40 gms
    Diced chocolate
  • For garnishing
    Marigold Flowers
  • For garnishing
    Microgreens
  • A pinch
    Dalchini (Cinnamon)
  • 1 tsp
    Lemon juice
  • 90 gms
    Butter
  • 45 gms
    Flour

INGREDIENTS

Milkmaid Chocolate & Almond Ice Cream : 400g Nestlé Milkmaid, 2 cups of whipping cream, 160g Chocolate & Almond Spread 2 cups almonds, 1/3 cup sugar (or as per taste), 1/4 cup cocoa powder, 1 tbsp coconut oil, 1 tsp vanilla essence, 1/8 tsp salt

Candied Orange Zest : 2 Orange Peels, 1 cup of sugar, 1 cup of water, Sugar to finish

Orange Syrup : Juice of 2 oranges, Sugar, Pinch of cinnamon, Lemon Juice

Chocolate Crumb : 45g flour, 45g self-raising flour, 90g butter, Pinch of salt, 2 tbsp Dutch Cocoa, 40g diced chocolate, 20g almonds

Garnishes : Roughly chopped almonds, Microgreens, Marigold flowers

MILKMAID CHOCOLATE ALMOND ICE CREAM

Preheat oven to 190° C. Put peeled almonds and roast for 12-15 minutes, until fragrant. Put these hot & roasted almonds in a blender and grind for about 5 minutes until they turn into a creamy almond butter. Add sugar, cocoa powder, coconut oil, vanilla and salt. Blend for another minute until all the ingredients are combined smooth. This is your chocolate & almond spread, store in the refrigerator to cool down

Whisk together above spread and Nestlé Milkmaid in a bowl until completely combined. Add whipped cream and gently fold the mixture – this adds fluffiness to the ice cream and helps it set. Gently scoop into an ice cream tin. Set in the freezer for 3-4 hours

ORANGE SYRUP & CANDIED ORANGE ZEST

Put orange juice of 2 freshly squeezed oranges in a non-stick pan and add a little sugar & cinnamon. Gently cook to create an orange syrup. Finish with some lemon juice to add tartness

Take the peel from oranges and cut it into thin slices. Place in a bowl of water and cook in microwave for 5 minutes. Dump water - refill with new water - repeat for 2 minutes. Again dump water, now place 1 cup of water & sugar each into the bowl - cook for 2 minutes. Strain off the solution - toss over a little more sugar while wet and allow to dry

CHOCOLATE CRUMB

Add all ingredients in a bowl. Rub mixture with fingers and form a dough. Place on baking paper and roll out until ~5mm thick. Bake at 170 O Celsius for 10-15 minutes until cooked. Allow to cool. Then crumb.

FINAL PLATING

Place the chocolate biscuit crumb in centre of a plate. Pour orange syrup and put candied orange zest around it. Scoop the milkmaid chocolate & almond ice cream and place it on top of this crumb. Finish it off with some garnishing of edible marigold flowers, microgreens and chopped almonds.

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