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Serves 4
Prep 15 minutes, plus freezing
115g Billington’s Molasses Sugar
50g cocoa powder
100g good-quality dark chocolate, roughly chopped
Method
1 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.
2 Take off the heat, and then add the chocolate. Stir until the chocolate has melted, then leave the mixture to cool.
3 Pour into an ice-cream maker and churn until frozen, or place in a freezer proof container and freeze. Whisk after 45 minutes 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 minutes before serving to soften
