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Ingredients
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Ice Cream Base
Cacao Sauce
Toppings & Finish
Method
Ice Cream Base
- 1
Warm and dissolve
In a medium saucepan, combine whole milk, granulated sugar (3 tbs), and whole milk powder (if using). Warm over medium heat, stirring occasionally, until sugar is fully dissolved and the mixture is just steaming — do not boil (about 5 minutes).
- 2
Add cream and condensed milk
Remove saucepan from heat. Stir in the heavy cream and sweetened condensed milk until fully incorporated. The condensed milk provides body and sweetness — this is the core of the Gati Milk texture.
- 3
Season and cool
Stir in the vanilla extract (1 tsp) and fine sea salt (1 tsp). Taste and adjust salt or vanilla. Transfer the mixture to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin, and chill thoroughly in the refrigerator for at least 4 hours, preferably overnight. The base must be very cold before churning.
- 4
Churn
Once cold, pour the chilled base into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (typically 20–30 minutes). If you do not have an ice cream maker: freeze the mixture in a shallow metal or glass pan, stirring vigorously every 30 minutes to break up crystals until smooth and scoopable (about 3–4 hours).
- 5
Harden
Transfer churned ice cream to a lidded container, smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for at least 2–4 hours to firm up before serving.
Cacao Sauce
- 6
Combine dry ingredients
In a small heatproof bowl, whisk together the unsweetened cocoa powder (3 tbs) and granulated sugar (3 tbs) so there are no lumps.
- 7
Make sauce
Add the hot water (4 tbs) to the cocoa-sugar mixture and whisk until smooth and glossy. Stir in the unsalted butter (1 tbs) until melted and fully incorporated. Whisk in vanilla extract (1 tsp) and a pinch of salt (about 1/4 tsp). Taste and adjust sweetness or salt. If you prefer a thinner sauce for drizzling, add an additional teaspoon or two of hot water.
- 8
Cool and store
Let the sauce cool to room temperature (it will thicken slightly). You can keep it warm by placing the bowl over a very low bain-marie if serving immediately, or refrigerate and rewarm gently before serving.
Toppings & Finish
- 9
Toast almonds
Toast the almonds in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
- 10