Chocolate Ice-cream

Beat whipping cream until soft peaks are formed.

In a non-stick pot, mix all the other ingredients until lump free and cook on a medium high heat stirring it all the while. Keep stirring it until it thickens.

Take it off the heat and let it cool down a bit before folding in the whipped cream. Freeze it on the lowest temperature settings for the first 2 hours.

After 2 hours, blend it in a food processor or a blender and freeze it for a good 6 to 8 hours or better still overnight. Next day, scoop it out topped with toasted walnuts. Enjoy!