We love ice cream - who doesn't? There are a few tasty alternatives to proper diary ice cream (most notably the chocolate sorbet from Gelupo), but sometimes we crave the real thing. Fortunately, thanks to Lactofree it is now possible to make your own lactose free diary ice cream.
Our current favourite is mocha flavour. You will need an ice cream maker, but you can pick up a simple one reasonably cheaply, and it is definitely worth the money.
First make a custard. Bring 250ml Lactofree milk just to the boil, and then remove from the heat. Mix 3 egg yolks with 75g caster sugar in a large bowl. Add the milk to the yolks and sugar and then return the combined mixture to the heat but do not boil. Stir continuously for 5 minutes while the custard thickens. Put the custard in the fridge to cool.
In a bowl placed over a pan of simmering water melt 100g 70% cocoa solids chocolate and 100g 50% cocoa solids chocolate into 250ml Lactofree cream, stirring continuously to produce a smooth liquid.
Make a 3-cup moka pot worth of espresso, and then reduce the liquid slightly in a pan. We have also tried this using instant, a couple of tablespoons should do the trick. Add the coffee to the chocolate and then put in the fridge to cool.
Once the custard and chocolate have cooled, mix and then follow your ice cream maker's instructions to make the ice cream.