Light Chocolate

Steps

1. Whisk 2 tbsp cocoa powder2 tbsp cocoa powder2 tbsp unsweetened cocoa powder3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder, 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar, ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a bowl so nothing clumps.
2. Add 410 ml semi-skimmed milk410 ml semi-skimmed milk1¾ cups 2% milk615 ml semi-skimmed milk620 ml semi-skimmed milk2⅔ cups 2% milk and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract, then blend with a stick blender for 30 seconds until smooth.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
5. Expect it to look powdery after the first spin. Lean bases often do.
6. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.