Bournville Frozen Desserts
Bournville Frozen Desserts
Melt Bournville chocolate and pour it into sweetened cream or milk, and then pour it into molds or a container and freeze for six to eight hours. Stirring halfway through stops ice crystals from forming.
Yes, a condensed milk & cream base sets beautifully without eggs, unlike traditional frozen treats of the custard style. Bournville still delivers a full chocolate taste in the cocoa solids, without the need for egg-based thickening.
Sure thing, as the only step involved is freezing and there is no baking involved at any point. The Bournville chocolate just melts into the base, and then it's straight into the freezer.
Typical recipes use full-fat milk, cream, condensed milk, sugar, and melted Bournville chocolate for depth. Some versions add nuts or a dusting of cocoa powder for a contrast in texture.
Store in an airtight, freezer-safe container in the back of the freezer where the temperature is most constant. This prevents ice crystals from forming, keeping Bournville chocolate's texture smooth and creamy.
If it is dry, this usually means that the base lacks fat or cream, and if the texture is dense, this means that the base was not sufficiently aerated. Both problems are solved by whisking the Bournville chocolate mixture well before freezing.
These tend to be denser and less churned than regular ice cream, closer to a kulfi texture. Bournville's bittersweet chocolate also delivers a more robust cocoa flavor than you'd get in the usual milk-chocolate options.
For a change, try chocolate kulfi sticks, layered frozen mousse cups, or nutty chocolate popsicles. Swirling melted Bournville chocolate through vanilla cream before freezing creates a ripple effect throughout.
Bournville dark chocolate bar, cooking-grade, melts into cream bases most evenly without seizing or becoming grainy. The same cocoa content means that you can expect the same smooth results every time, batch after batch.
The same chocolate bar used for frozen treats is also good melted and mixed into cake batter or brownie mix. A Bournville bar is so versatile; it is as good covering baked as frozen chocolate desserts.