Here is what you’ll need!
3-INGREDIENT CHOCOLATE ICE CREAM
1 pint heavy whipping cream
1 (14-ounce) can sweetened condensed milk, cold
10 ounces bittersweet chocolate, melted
1. Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes.
2. In a small microwave-safe bowl, combine chocolate and sweetened condensed milk.
3. Microwave 30 seconds at a time, stirring after each, until melted. 4. Set aside to cool slightly.
5. Remove the mixing bowl from the freezer and add the heavy whipping cream.
6. Beat with an electric mixer until the cream begins to form firm peaks.
7. Fold a large spoonful of the whipped cream into the chocolate mixture to thin it out.
8. Fold the chocolate mixture back into the whipped cream mixture until just combined, being careful not to over-mix, which will deflate the whipped cream.
9. Pour into a loaf pan or 9×9-inch baking pan. Cover and freeze until firm, about 4 hours.
HOMEMADE CHOCOLATE ICE CREAM
Servings: 1.5 quarts
2 cups heavy whipping cream
1½ cups whole milk
¾ cup sugar, divided
¼ cup cocoa powder
¼ teaspoon salt
7 egg yolks
10 ounces bittersweet chocolate, melted and cooled slightly
Ice cream maker
1. In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup of sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat.
2. While the milk mixture is heating, whisk together the remaining ¼ cup of sugar with the egg yolks in a small mixing bowl. Whisk in the melted chocolate until smooth.
3. Add about 1 cup of the hot milk mixture to the eggs and chocolate, and whisk until smooth.
4. Pour the egg mixture back into the saucepan and return to heat. 5. Cook over low-medium heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam, or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil.
6. Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla.
7. Allow the custard to cool slightly before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, preferably overnight.
8. Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer’s directions for use.
9. Serve immediately or transfer the finished custard to a loaf pan or a 9×9-inch baking pan. Cover and freeze until firm.
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