As we are now in the middle of summer and enjoying some lovely sunny days what could be better than ice-cream?  Even better, what could be better than home-made ice-cream?  No ice-cream machines required, just a hand mixer and a freezer.

Ingredients

200g of rum and raisin dark chocolate (I used Bournville)

500 ml double cream

240g condensed milk

1 tsp vanilla extract

3 tbsp. coco powder

Method

1. Melt the chocolate in a heatproof bowl over a pot of boiling water – ensure the bowl doesn’t touch the water.  When melted take off the heat and leave to cool slightly.
2. In a separate bowl combine the double cream, condensed milk and vanilla extract.
3. Beat together with an electric whisk for around 3 minutes until the beaters leave a trail in the mixture when you lift them up.  Do not over beat.
4. Gently fold in the melted chocolate and coco powder – make sure you incorporate all the chocolate.
5. Pour into a 1ltr freezer contained, cover and put in the freezer for around 6 hours.