Remember a few posts back I was semi-complaining about how it was cool enough to have chili for dinner? Well, someone must have been listening because it has been beastly around here the past few days. Humid, hot, ughhh...time for ice cream!
Several years ago my sister and her husband gifted my dad with a Cuisinart ice cream maker. Just when you think you have him figured out and are sure of the perfect present, he rains on your parade and promptly puts the box in the closet never to be seen again.
Well, I for one was not going to let that ice cream maker go to waste. So far I have tested the waters with Cake Batter, Vanilla Bean, and now this lovely Chocolate. It is an easy, no-egg option that has a very smooth consistency and a wonderfully deep chocolate flavor. I am sure there are ice cream purists who will scoff at the idea of using sweetened, condensed milk in the base, but frankly they can suck it. I will stand by that little can of gooey milk and proudly serve it to my guests. In fact, this ice cream forced my dad to admit that he was sure he just loaned me the ice cream maker-ha!
Ingredients
1 14 oz can sweetened condensed milk
1/3 cup best cocoa powder you have (preferably dutch process)
1/4 cup bittersweet chocolate shavings
2 cups heavy cream
1 cup whole milk
1 T. vanilla extract
In medium saucepan, stir together sweetened condensed milk, cocoa, and chocolate shavings. Cook over LOW heat until mixture is smooth and slightly thickened. Remove from heat and cool for 5 minutes.
Gradually add cream, milk, and vanilla, beating with a whisk until well combined. Refrigerate until cold--overnight if possible.
Place in ice cream freezer container and freeze according to the manufacturer's instructions.
1 14 oz can sweetened condensed milk
1/3 cup best cocoa powder you have (preferably dutch process)
1/4 cup bittersweet chocolate shavings
2 cups heavy cream
1 cup whole milk
1 T. vanilla extract
In medium saucepan, stir together sweetened condensed milk, cocoa, and chocolate shavings. Cook over LOW heat until mixture is smooth and slightly thickened. Remove from heat and cool for 5 minutes.
Gradually add cream, milk, and vanilla, beating with a whisk until well combined. Refrigerate until cold--overnight if possible.
Place in ice cream freezer container and freeze according to the manufacturer's instructions.
