South Indian Chocolate Ice Cream

One would not normally expect India to produce world-class chocolate, but you may be surprised by the ice cream that we create with Naviluna, an exceptional chocolate from Mysore, which is in the southern state of Karnataka. Instead of granulated sugar, we’ve chosen to only use jaggery, a raw Indian cane sugar, that adds a deeper molasses flavor to the ice cream than if we used other sugars. Lastly, we use a sous vide process to bring the mixture together gently which leads to a particularly creamy finish.

1. Blend the evaporated milk and the jaggery until the jaggery is completely dissolved.
2. Combine the evaporated milk mixture with the cream and chocolate in a sauce pan and heat until the chocolate is completed melted, stirring frequently to incorporate the melted chocolate into the liquid. Depending on the chocolate you use, you may need to blend the mixture to full incorporate the chocolate.
3. Cool completely, preferably allowing the mixture to spend a night in the refrigerator.
4. Churn in your ice cream maker according to the machines instructions.

Ingredients:

560ml heavy cream
250ml evaporated milk
170g jaggery
170g unsweetened chocolate

Alternate instructions using sous vide method:

1. Put everything in a vacuum seal bag.
2. Sous vide at 185F for 30-45 minutes until the chocolate is melted.
3. Agitate the bag until the chocolate is completely incporporated.
4. Cool completely, preferably allowing the mixture to spend a night in the refrigerator.
5. Churn in your ice cream maker according to the machines instructions.