Classic Chocolate Fudge Sundae

Method

1. STEP 1 – HYDRATE DRY INGREDIENTS:
2. Warm milk to approximately 45°C.
3. Whisk cocoa powder slowly into milk.
4. Add sugar and milk powder.
5. Continue whisking until completely dissolved.
6. STEP 2 – FINISH BASE:
7. Add cream and vanilla extract.
8. Blend for 30 seconds.
9. Refrigerate for 2 hours.
10. STEP 3 – FREEZE & PROCESS:
11. Pour into the KILIG container, below the MAX FILL line.
12. Freeze for 24 hours.
13. Run Ice Cream Mode.
14. If crumbly, add 15ml milk and run Re-Spin.
15. STEP 4 – ASSEMBLY:
16. Drizzle fudge sauce inside a serving cup.
17. Add the first scoop of chocolate ice cream.
18. Add brownie crumble.
19. Add a second scoop.
20. Pipe whipped cream on top.