This chocolate ice cream is deep and dark. If you prefer yours a touch milkier, you can omit the cocoa powder. If you like it even darker, substitute unsweetened chocolate for half of the bittersweet chocolate. If mocha is what you’re looking for, then add 1/4 cup of instant espresso powder or 2 tablespoons of coffee extract along with the vanilla.
Chocolate Ice Cream
1 cup bittersweet chocolate, chopped (or bittersweet chocolate chips)
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon fresh lemon juice
Pinch of salt
2 cups heavy cream
Place the chopped chocolate in a large bowl. Bring the milk to a near boil, then pour it over the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
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Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice, and salt.
In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the chocolate milk mixture, then transfer to a shallow freezable container.
Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours.
Scoop and serve the ice cream with fresh berries, whipped cream, bitter orange caramel, a sprinkle of fancy salt or crushed Hawaiian-style potato chips. That’s what I said.
From “No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats” (St. Martin’s Griffin, $22.99,) by Leslie Bilderback.