Chocolate Ice-Cream

"doesn't chocolate cakes, brownies, muffins get too heavy? but what to do, i really wanna have something light and chocolaty!"
ever had this thought penetrating your mind before? it has conquered into my heart a lot many times and i have thought about it...what about a slurp in the smoothest chocolate ice cream ever? made by me! ever thought how ice creams where made? wanna find out? read the rest of the post then! :P 

                         Ingredients

• milk                              1 kg

• milk powder                 4 tablespoon

• GMS powder               1 tablespoon

• alginate powder            6 pinches

• cornflour                       1 tablespoon

• powdered sugar            5 tablespoon

• cooking chocolate         1 big slab

• chocolate chips (optional) 

                               Methods

• boil the milk on fire and let it cool down. 

• in the time the milk is cooling down, take out all the powders in separate small bowls according to their quantities mentioned. add some of the milk to each powders and make them all in separate pasty mixtures. 

• when the milk has cooled down, add all the powders to the mixture along with sugar and blend. blend them for some time. melt 3/4 of the chocolate and add to the milk solution. blend some more till it becomes as thick as some sauce.

• store it in an air tight container and freeze for about 11 hours straight. don't check in between, it will not be good for the ice-cream. 

• once it is frozen or the 11 hours are complete, take the ice-cream out from the container and put it in the blender. blend for around two minutes and then add medium sized chunks from the rest of the chocolate and chips, mix for a second or two. 

• add it back to the container and let it freeze for another 5-6 hours. take out and have a spoonful and you wont feel your feet on the ground anymore but flying all the way up to heaven. 

• DO blend the second time, if you think that you could skip the second blend, then that is incorrect as the second blend traps the air in the ice-cream and that is the key ingredient that actually makes the ice-cream so fluffy and so "ice-creamy".