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 1 3/4 cups, Ghirardelli works well
- 1 cup whole milk warmed
- 2 cups whole milk cold
- 1 cup sweetened condensed milk 14 oz can, (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.
Notes
This has an intense chocolate flavor.