This no-churn ice cream recipe makes a fantastically dense, rich and creamy chocolate ice cream.
I used very dark chocolate indeed to achieve a deliciously bitter result, but you could use a 70% chocolate to dial it back a little, if you prefer. Although it’s not much, the quarter teaspoon of coffee granules definitely comes through, adding extra depth of flavour without turning this into a mocha ice cream. The condensed milk adds a lighter, caramel note.
The recipe I based mine on is one I found via Pinterest on a blog called A Cup of Jo. It’s a guest post by Cenk from Cafe Fernando and he adapted his recipe from one by Jeni Britton Bauer. And I adapted it again. Such is the round robin nature of international recipe blogging!
As with the previous condensed milk recipe, this one is also made without the use of an ice cream machine; in fact the ice cream mixture is far too dense to be churned by a machine.
Rich, Bitter Chocolate Ice Cream (No Churn Recipe)
200 grams sweetened condensed milk
90 grams whole milk
90 grams double cream
100 grams very dark chocolate, grated or finely chopped
0.25 teaspoon instant coffee granules or powder
0.5 teaspoon vanilla extract
Small pinch fine sea salt
2.5 teaspoons plain flour
1 tablespoon cold water
Note: I used 70 grams of Willie’s Caranero 100% Superior Venezuelan Black and 30 grams of Divine’s 85% dark chocolate.
Note: I halved the amounts in Cenk’s recipe to make approximately half a litre of ice cream. I also replaced the cocoa powder with additional chocolate and switched cornstarch to plain flour. Double the amounts above to make a litre.
In a large heavy-bottomed pan, whisk the condensed milk, whole milk and double cream until combined. Bring to the boil on a medium-high heat.
Remove from the heat and add the chocolate, instant coffee, vanilla extract and salt. Whisk until the chocolate melts and is fully mixed into the cream and milk.
Mix the flour and cold water in a bowl with a fork until completely dissolved, then add to the ice cream base. Whisk until combined.
Place the pan back on a medium-high heat and cook until thickened, whisking constantly and scraping the sides and the bottom of the pan to prevent burning. This will take several minutes. Remove from the heat.
We were short on time, so we speeded up the cooling process by immersing the pan in shallow sink of cold water, taking care not to let any water splash into the mixture.
Transfer to a heatproof container and set aside, uncovered, to cool for half an hour. Don’t worry if a skin forms on top.
When the container is cool enough to handle, cover and chill in the refrigerator for at least a couple of hours, or overnight.
Before transferring the chilled ice cream to the freezer, stir with a fork to mix the skin on top into the rest of the mixture.
Cover with cling film, pressing it against the surface of the ice cream to create an airtight seal. Cover and freeze until firm.
This is another entry for July’s Bloggers Scream For Ice Cream.