Incredible Chocolate Ice Cream
from A Cup of Jo
Makes almost 1 litre
1 x 395g can sweetened condensed milk
3/4 cup whole milk
3/4 cup whipping cream
170g dark chocolate, chopped finely
25g cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly-brewed espresso)
1 teaspoon vanilla extract
A pinch of fine sea salt
8g cornflour
2 tablespoons cold water
In a heavy-bottomed large pan, whisk sweetened condensed milk, milk and cream until combined. Set the pan over medium-high heat and bring to a boil.
Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
Mix cornflour and cold water in a bowl until completely dissolved, and add to the ice cream base. Whisk until combined.
Place the pan over medium heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for about 3 minutes.
Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don't worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly,preferably overnight, in the refrigerator.
Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. The mixture will be quite thick so you'll need to use a bit of muscle. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal; put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.
1 x 395g can sweetened condensed milk
3/4 cup whole milk
3/4 cup whipping cream
170g dark chocolate, chopped finely
25g cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly-brewed espresso)
1 teaspoon vanilla extract
A pinch of fine sea salt
8g cornflour
2 tablespoons cold water
In a heavy-bottomed large pan, whisk sweetened condensed milk, milk and cream until combined. Set the pan over medium-high heat and bring to a boil.
Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
Mix cornflour and cold water in a bowl until completely dissolved, and add to the ice cream base. Whisk until combined.
Place the pan over medium heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for about 3 minutes.
Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don't worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly,preferably overnight, in the refrigerator.
Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. The mixture will be quite thick so you'll need to use a bit of muscle. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal; put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.
Far out, it looks incredible indeed! Wow! I really want to try making this. Thank you so much for taking part in our challenge!
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