Chocolate Ice Cream
The challenge in developing a chocolate ice cream recipe that is not too high in fat, has been finding a combination that can be easily scooped once frozen. The key ingredient to achieve this is the inclusion of sweetened condensed milk.
Servings: 2 quarts
Ingredients
- 10 ounces bittersweet dark chocolate chips Ghirardelli works well
- 1 cup whole milk warmed
- 2 cups whole milk cold
- 1 cup sweetened condensed milk (don't use evaporated milk)
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- In bowl of food processor, grind chocolate chips. Heat 1 cup whole milk in microwave until scalding. Pour milk into food processor and pulse until chocolate is melted.
- Add remaining ingredients to food processor. Process until uniformly combined.
- Place pre-frozen bowl in ice cream maker. Turn machine on, pour chocolate mixture in. Continue mixing until thickened, about 25 minutes. Transfer to an airtight container to freeze.