- 115g Billington’s Molasses Sugar
- 50g Cocoa Powder
- 100g Good-Quality Dark Chocolate, roughly chopped
Put the Molasses sugar, cocoa powder and 600ml water into a saucepan, and then bring to the boil, stirring occasionally to prevent the sugar sticking. Simmer for 5 mins.
Take off the heat, and then add the chocolate. Stir until the chocolate has melted, then leave the mixture to cool.
Pour into an ice-cream maker and churn until frozen, or place in a freezer proof container and freeze. Whisk after 45mins with a fork to break up the ice crystals. Repeat 3 times then freeze for at least 6 hours.
4 Remove from the freezer 15 mins before serving to soften