Smooth, rich homemade chocolate ice cream made with a few ingredients and no machine. For deeper flavor, Dutch process cocoa is bloomed to dissolve fully into ice cream.
– 50g or ½ cup dutch process cocoa powder– 120g or ½ cup whole milk see ingredients section for alternative– 1 can or 396g sweetened condensed milk– 480g or 2 cups heavy whipping cream or heavy cream cold from the fridge– ¼ tsp fine sea salt just a pinch if you’re using table salt– 2 teaspoons pure vanilla extract
INGREDIENTS
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INSTRUCTION
Sift cocoa over milk in a small pot. Reduce heat and whisk in sweetened condensed milk and salt until smooth.
STEP 1 .
When it starts to steam, remove from heat, pour through a fine mesh sieve into a bowl, and chill for 2 hours.
STEP 2.
This can be sped up by freezing it for 20 minutes, but stir it at 10 minutes. Pour in cold heavy cream and vanilla after cooling.
STEP 3.
Whip the mixture to medium peaks with a hand mixer or stand mixer with the whisk attachment. The mixture will thicken and airy.
STEP 4.
Pour into an airtight or open container and wrap with plastic.
About six hours of freezing.
STEP 5.
If ice cream is hard to scoop, warm it on the counter for 5 minutes.