Creamy, chocolatey, with deep caramel notes from jaggery, pure indulgence! All I can say it’s good and serve this with a sesame brittle aka til chikki. Enjoy every bite with lots of love!
Heat milk and jaggery together until the jaggery is dissolved. Add cream, vanilla, and salt to the mixture. Whisk the yolks in a separate bowl. Gradually temper the whisked yolks with a small amount of the hot cream mixture, then return the entire yolk mixture to the pan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Stir in the dark chocolate until it is smooth and glossy. Strain the ice cream base into a clean container, then chill it overnight in the refrigerator. The next day, churn the chilled base in an ice cream maker according to the manufacturer's instructions. Freeze the churned ice cream for at least 4 hours to firm up before serving. Enjoy with love!
