Hi everyone! Welcome back to Le Gourmet TV. Today, we are going to make another really simple no-cook ice-cream recipe and we are going to do chocolate, and let's get right to it. Start out first with our sugar and we are going to use the stand mixer today too to mix this altogether and get a lot of air into the ice-cream mixture before we put it in the Donvier. So, two-thirds of a cup of sugar, and we are using cocoa as our chocolate flavouring today. So, this is three quarters of a cup of Fry's Cocoa.

And, you might notice that I am spilling into the container. It's really not that important,you don't really need to be that exact with the measurements on this. So, there is our cocoa in, one egg, one teaspoon of pure vanilla extract, and one cup of milk. So, we have got two cups of whipping cream, but we are not going to put that in just yet. Set this up on our stand mixture, and start this out really slowly. You don't want cocoa powder going everywhere.

Now, if you need to, just scrap down your sides for anything that's stuck, and just make sure your cocoa is mixed in really well, that's very important. So, our first ingredients are mixed together really well, now we'll mix in two cups of whipping cream. Now, again, if you are afraid of fat, you don't have to use full whipping cream, you can use half and half or table cream. Just make sure that your total liquid volume is the same.

Great! So that's really well mixed together. We'll now get the chiller tube out of the freezer for our Donvier. And again, remembering that this is really cold, you don't want to touch it with wet hands, because you will stick to it. So, we just pour our chocolate milk and cream mixture into the chilled cylinder. Get it all in. Put on the lid, lock it into place, put in the turning handle, and just slowly give it a couple of turns to start.

So, we'll let this sit for about two minutes and then we turn it again. So, the first two minutes is up, and we will give it two to three more turns. Don't force it, if it's really tight, you might have to wiggle it back and forth a little bit. Go two or three turns. Now, you repeat this process for about 20 minutes or so. You are going to know when it's done, it's going to look like ice-cream, obviously. So I will see you back here in about 20 minutes after I clean up.

And the last three twists, some good looking ice-cream. So, I don't need this ice-cream right away. I am going to put it in this air-tight container in the freezer for a little while. Now remember, you don't want to use metal utensils inside the chilled cylinder because you don't want to scratch it or dent it or damage it. So, these silicon spoons are fantastic for this. We'll just scoop it out