City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

No-Churn Chocolate Ice Cream
Untitled Document

July August 2016

by Laura Di Lembo

Adapted from No-Churn Ice Cream by Leslie Bilderback. Some uber-simple, no-churn chocolate ice cream recipes use cocoa powder, but this deeper, denser, darker chocolate ice cream uses both cocoa and melted, bittersweet chocolate.

1 c. chopped bittersweet chocolate
1 c. whole milk
1 14-oz. can sweetened condensed milk
1 t. pure vanilla extract
1 T. unsweetened cocoa powder
2 c. whipping cream

Place the chopped chocolate in a large mixing bowl. Scald the milk over medium heat (but don't let it boil) and pour it over the chopped chocolate. Wait 5 minutes then stir until smooth. Stir in sweetened condensed milk, vanilla and cocoa powder. In a separate bowl, whip the cream until it forms stiff peaks. Fold the cream gently into the chocolate mixture. Transfer to a freezer-safe container and lay a piece of wax paper on the surface to prevent ice crystals from forming. Freeze for at least six hours before eating. Makes 4 cups.