No Churn Almond Ice Cream with dark chocolate sauce and poached Orange

Directions

For the chocolate sauce

1Take a heavy bottom saucepan. Mix cocoa powder and sugar. Add water and salt. Heat on low flame. Keep stirring until the mixture is glossy and thick. Turn off the heat. Cool well. Refrigerate for 1 hour.

For the poached orange slices

1Heat all the above mentioned ingredients on low flame for 45 minutes until the liquid turns sticky and thick. Turn off the heat.

For the custard

1In a heavy bottom saucepan, boil milk, fresh cream, sugar and salt on low flame for 15 minutes.

2Mix 1 tbsp of corn flour with water/ milk .

3Add the corn flour mixture to the milk mixture. Keep stirring on low flame until thick and smooth.

4Turn off the heat. Now, place the saucepan into a bowl of ice cold water. Let the custard cool well. Pass the custard through a strainer. Cling wrap the saucepan. Refrigerate the custard for 3- 4 hours.

5Now pulse the toasted almonds. Keep it aside.

6Whip the whipping cream until stiff. Slowly add the custard. Continue whipping using a electric mixer on medium speed. Add coarsely ground almonds and the prepared chocolate sauce.

7Store the ice cream in a clean airtight container. Freeze it for 6-8 hours or overnight.

8Serve with poached orange slices.