Standing patiently in line and looking through the low glass windows of the ice cream parlor deciding what flavor to choose (until recently I always thought you had to pick just one--who knew you could split up a single scoop?) I can't remember a time choosing chocolate ice cream, opting instead for mint chocolate chip or a standard vanilla. In fact, I remember sitting on my grandmother's porch with a scoop of neopolitan ice cream, always favoring the strawberry and vanilla stripe over the one of malted chocolate.
Things have changed since then and I decided there was only one respectable way to celebrate the first of March that reached 80 degrees--by indulging in some rich, creamy, no-churn homemade chocolate ice cream. Joanna at A Cup of Jo posted the recipe last week and I've been dreaming of giving it a try as soon as I got the chance.
We replaced the bittersweet chocolate with semi-sweet chocolate chips which made the frozen concoction even more dense and rich and creamy. The best part was that this ice cream recipe required no special machines or ingredients--just some patience (which we know can run short around here for me).
That being said it was rich and creamy and chocolately delicious with a hint of coffee from the espresso powder. To give this one another go-round in the kitchen we'll follow exactly the recipe and use the bitter sweet chocolate to eliminate the extra milk from the semi sweet chips.
I'd definitely give this one a second try, maybe even freeze in some mix ins like cookies or candies or dried cherries or nuts...the possibilities are endless. All I need now is a waffle cone recipe!
(Taken directly from A Cup of Jo)
Recipe: The Best Chocolate Ice Cream You'll Ever Have
Inspired by Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer
Makes almost a quart
1 can (14-ounce/400 grams) sweetened condensed milk
3/4 cup (180 grams) whole milk
3/4 cup (175 grams) heavy cream
6 ounces (170 grams) bittersweet chocolate, chopped finely
1/4 cup (25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly-brewed espresso)
1 teaspoon vanilla extract
A pinch of fine sea salt
5 teaspoons (12 grams) cornstarch
2 tablespoons cold water
In a heavy-bottomed large pan, whisk sweetened condensed milk, whole milk and heavy 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 cornstarch and cold water in a bowl with a fork until completely dissolved, and add to the ice cream base. Whisk until combined.
Place the pan over medium-high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8-10 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. 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.