Ingredients
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1 cup MILK POWDER
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1/2 cup MILK
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1 tbsp SUGAR
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1 tbsp CORN FLOUR
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2 tbsp WATER
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1/2 tsp VANILLA
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1/2 cup NUTS CHOCOLATE
Directions
The summer is coming; the winters are gone. What will we do, now that the ice covering our roads and houses is gone? Indulge into the delicacy that the world most commonly known as Round Choco Bar, and it would be as if winter never left your side. Yes, it is that simple to avoid the warm scorching heat of the summer, all you need is a nice and tasty round Choco bar in your hands and you are all set for the season.
However, buying a round Choco Bar from the market periodically has a better alternative to it. Puviya and her special Round Choco Bar Recipe will ensure that there is no need for you to linger about in the market under the blazing sun. All you need to do is go to your kitchen and make yourself an ice cream bar, right at the comfort of your home.
However, one often wonders if making an ice cream bar at home would be a tedious task? Definitely not! With this easy recipe in your hands, you can prepare yourself multiple servings in less than 15 minutes. This special recipe is not just easy to make but also give you a rich taste that can easily be compared to the ones made in the market. So what are you waiting for? Go beat out the heat of the sun today with your very own Choco bar!
Watch Video of Round Choco Bar Recipe
Recipe Instructions of Round Choco Bar Recipe:
Preparation:
- To a fresh pan, add 1 cup of Milk Powder. Subject this pan to a constant flame under a stove.
- After the milk powder, add ¼ cup milk to the pan.
- Mix them well together.
- Add another ¼ cup of milk to the pan.
- Put 1 tablespoon full of sugar into the mix.
- Mix these ingredients well and allow the mixture to boil.
- Ensure that when as it boils, the mixture boils on a low flame.
- Take 1 tablespoon corn flour in a small cup and add 2 tablespoons of water to it. Pour this mixture into the pan.
- Continue stirring as the heat cooks up these ingredients.
- Stir till you have a thick syrup ready to use. Turn off the heat when its done.
- Transfer this syrup into a glass container.
- Add ½ teaspoon vanilla flavour to the glass.
- Mix it well using a mixing spoon.
- Allow your syrup to cool down completely.
- As it cools, take an ice cream mould and carefully fill it up with our prepared syrup.
- Do this with the rest of the moulds. Take a small piece of foil paper and with a knife make a small cut in the middle.
- Cover these moulds with similar aluminium foil pieces.
- Take ice cream sticks and carefully pass them through the cut made in these mould coverings.
- Place the mould in deep freeze for about 8 hours (or overnight).
- In a fresh pan, boil some fresh water.
- Choose any chocolate of your choice for the outer covering of your ice cream stick. We here have chosen a nuts chocolate.
- Put the chocolate in the water and allow it melt. Melted chocolate will mix easily with the hot water.
- Pour out the melted chocolate into a different container.
- Take out the frozen ice cream moulds and carefully rid them of the silver foil coverings.
- Gently pull out the ice creams from the mould and dip them in the hot chocolate covering we just prepared.
- Cover it up perfectly from all places.
- Serve it away, serve it when cold cause a melted ice cream isn’t well, a melted ice cream feels old.
Steps
|
1
Done
|
To a fresh pan, add 1 cup of Milk Powder. Subject this pan to a constant flame under a stove. |
|
2
Done
|
After the milk powder, add ¼ cup milk to the pan. |
|
3
Done
|
Mix them well together. |
|
4
Done
|
Add another ¼ cup of milk to the pan. |
|
5
Done
|
Put 1 tablespoon full of sugar into the mix. |
|
6
Done
|
Mix these ingredients well and allow the mixture to boil. |
|
7
Done
|
Ensure that when as it boils, the mixture boils on a low flame. |
|
8
Done
|
Take 1 tablespoon corn flour in a small cup and add 2 tablespoons of water to it. Pour this mixture into the pan. |
|
9
Done
|
Continue stirring as the heat cooks up these ingredients. |
|
10
Done
|
Stir till you have a thick syrup ready to use. Turn off the heat when its done. |
|
11
Done
|
Transfer this syrup into a glass container. |
|
12
Done
|
Add ½ teaspoon vanilla flavour to the glass. |
|
13
Done
|
Mix it well using a mixing spoon. |
|
14
Done
|
Allow your syrup to cool down completely. |
|
15
Done
|
As it cools, take an ice cream mould and carefully fill it up with our prepared syrup. |
|
16
Done
|
Do this with the rest of the moulds. Take a small piece of foil paper and with a knife make a small cut in the middle. |
|
17
Done
|
Cover these moulds with similar aluminium foil pieces. |
|
18
Done
|
Take ice cream sticks and carefully pass them through the cut made in these mould coverings. |
|
19
Done
|
Place the mould in deep freeze for about 8 hours (or overnight). |
|
20
Done
|
In a fresh pan, boil some fresh water. |
|
21
Done
|
Choose any chocolate of your choice for the outer covering of your ice cream stick. We here have chosen a nuts chocolate. |
|
22
Done
|
Put the chocolate in the water and allow it melt. Melted chocolate will mix easily with the hot water. |
|
23
Done
|
Pour out the melted chocolate into a different container. |
|
24
Done
|
Take out the frozen ice cream moulds and carefully rid them of the silver foil coverings. |
|
25
Done
|
Gently pull out the ice creams from the mould and dip them in the hot chocolate covering we just prepared. |
|
26
Done
|
Cover it up perfectly from all places. |
|
27
Done
|
Serve it away, serve it when cold cause a melted ice cream isn’t well, a melted ice cream feels old. |
|
28
Done
|
Note: |
