Super Dark Chocolate Ice Cream


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I like to eat ice cream but my ice creams have to be lightly sweet so I usually make them myself. Even the texture is not as light as commercial one but the taste is better and I can put everything that I like in my ice cream. Making ice cream by yourself is not difficult; even you don’t have the machine (but accept the truth that it’s only easier to watch the machine working than churning by hand every hour). So, what about the chocolate ice cream for everyday? The one that not a plain chocolate but a full flavors without the bitterness. If you’re the chocolate lover, this is the one for you. With both power from the cocoa powder and unsweetened chocolate and little sweetness from the condensed milk, the ice cream is chocolate shock without bitterness.

Super Dark Chocolate Ice Cream
Make about 750 ml

Condensed milk ¼ C

Heavy Cream (43% fat content) 1¾ C

Unsweetened Dutch-process cocoa powder 3 Tbsp

Sugar ½ C

Salt ⅛ Tsp

Unsweetened chocolate, chopped 3 oz

Whole milk ½ C

Vanilla extract ½ Tsp

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, let it comes to full rolling boil (it will start to foam up). Remove from the heat, whisk in the unsweetened chocolate until it’s melted (it won’t melt completely, a small little bit will remain). Whisk in the milk, condensed milk and vanilla. Pour the mixture into a blender (this is a very good trick from David because all the mixture will be very smooth and unsweetened chocolate will completely melt), and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator (but I suggest put the mixture in the ice bath first, it’s speed up the chilling time), then freeze it in your ice cream maker according to the manufacturer’s instructions.


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