Take 700 ml of full cream milk in a pan. Add 3 tablespoons of milk powder to it. Stir well to mix. Switch on the flame and bring the milk to boil.

Add half a cup of sugar and boil the milk. Add 1 cup malai. Stir constantly.

Add two bars of dairy milk chocolate to the milk. Stir well till chocolate completely dissolves in the milk. Dairy milk chocolate takes a longer time to dissolve in comparison with ordinary dark chocolate. I have taken dairy milk chocolate because it is easily available anywhere. You may use dark chocolate instead.

Take two tablespoons of piping hot water. add 1 teaspoon of instant coffee to it and then pour the mixture in the ice cream milk.

Take 3 tablespoons of cornflour in a bowl. mix with water to form lumpfree mixture. Add this mixture gradually in the milk and keep stirring constantly so that no lumps are formed. Boil on low medium flame until thickens. Remove from the heat and leave it to cool.

When it reaches room temperature, transfer on to a blending jar and blend for around 30 seconds. Pour it in a container with a tight lid. And wrap a cling sheet for double protection. Freeze till 4 hours or till almost set

After 4 hours, take the container out of the refrigerator and whip up in a blender and place it back into the freezer in the same container. The lid should always be tightly shut, as this avoids crystals from forming. Blend once more when almost set and place back in the freezer. Freeze for 8 to 9 hours or overnight or till the ice cream is set.

Before serving, remove the ice cream box from the freezer and let it sit at room temperature for a few minutes. Release the edges, and transfer the whole block in a plate. Drizzle some chocolate syrup on the ice cream if you want and garnish with finely chopped cashews. You may use nuts of your choice as well. You may also scoop out chocolate ice cream with an ice cream scooper. Let the ice cream sit at room temp for 5 minutes to soften enough for easy scooping and serve.