This ice cream is the kind to prepare that do not require the freezer or a long mixing because when it freezes it forms crystals. It turns out thick, chocolate, very rich and sweet. Optional and to taste in ice cream, you can add some filler. I crostada caramel. From this quantity of products obtained about 500 ml of ice cream.
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Dissolve coffee in 1 tbsp hot water.
In a saucepan, combine the milk, condensed milk and cream. Heat, stirring, until signs of boiling at the edges. Add coffee, salt and vanilla. Stir and remove from heat. Add cocoa and chocolate, stir (preferably with a whisk).
The ratio of bitter and milk chocolate can be changed at their discretion.
Dissolve the starch in 1 tbsp cold water and mix with the chocolate mass. Return to fire and cook, constantly stirring or whisking, for 4 minutes, so that the mixture thickens.
Remove from heat and immediately pour into another container. Leave to cool to room temperature without covering.
When cooled, add the toffee, stir, cover with plastic film and put in the freezer overnight.
Soft toffee hardens to solid state, so you need to chop them really finely. Instead of or together with the Fudge, you can add biscuits, nuts and do anything you want :)