Chocolate Ice cream made with Milkmaid and Amul fresh cream

500 ml milk
1/2 tin Milkmaid condensed milk
1 cup ( 100 g ) sugar
2 full teaspoon cocoa powder ( 3 teaspoon cocoa powder will give dark brown / chocolate color )
200 ml Amul fresh cream

Heat the milk and add sugar. When it comes to the boil, add the condensed milk and stir over a low heat for 10 minutes ( I'm recommending to cook on a low heat for 25 minutes, it will enhance the taste and soft texture )

Mix the cocoa powder in half teacup of water. Stir well and add to the milk on the heat. Cook for 8 more minutes on a low heat and then cool the milk.

Beat the cream lightly and add it to the milk mixture. Mix well.

Chill in a flat pan or tin and then freeze overnight.