METHOD
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Gelatin
Gelatine is optional. It makes for a good stabilizer, which means that it reduces the rate of ice cream meltdown, it prevents shrinkage during storage and increases viscosity. If you are using gelatine sheets, put them in a cup, fill with ice cold water and leave for about 10 minutes.
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Chocolate
Place the chocolate into a bowl. Place the milk, honey and brown sugar into a saucepan over medium heat until it almost starts to boil. Remove immediately and pour over the chocolate. Whisk to combine. Add the cacao nibs and a pinch of salt. Add the dry gelatine sheets and blend until smooth and silky, using a hand blender. Cool in a refrigerator.
TipOnce it's cool, pour into an ice cream maker and process according to the manufacturer's directions. If you don't have an ice cream maker, follow the next step. -
freeze for up to 8 hours or overnight
Once the ice cream is cool enough, cover and store for 4 to 8 hours or until it freezes completely in your fridge.
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blend
Remove the chocolate ice cream from the container, cut into smaller pieces and blend in a good quality blender on the highest speed for 3 - 4 minutes.
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serve
You can serve immediately or store in a freezer for another hour for even more silky and creamy texture. Store in a freezer for up to 3 weeks.
