One of the problems with being a home cook is that there are so many machines one can buy, and only so much space to put everything. An ice cream machine didn’t quite make it into my to-buy-and-look-for-space-to-store list. But I really miss having homemade ice creams. So when I chanced upon this recipe for a chocolate ice cream that does not require any churning, I was pretty determined to try it out. --domesticgoddesswannabe
½ cup + 2 tablespoons (150ml) sweetened condensed milk - I reduced this to 125ml
3 tablespoons (24g) unsweetened cocoa powder - I used Valrhona
1 cup whipping cream (240ml) - For best results, use whipping cream that has at least 36%+ fat content
Into a mixing bowl, add the condensed milk and half of the cocoa powder.
Mix to combine then add the remaining cocoa powder and mix again.
Once the mixture is well-mixed, set it aside.
In a clean mixing bowl, whisk the cream until stiff peaks form.
Take about 1/5 of the whipped cream and drop it into the chocolate mixture. Beat this in to stabilize the mixture.
Pour all the chocolate mixture into the remaining whipped cream. Gently fold until combined.
Once done, pour this into a container with an air-tight lid.
Freeze the ice cream for at least 6 hours, but overnight is way better!
One thing to note about whisking cream is that it will seem to take forever to reach the soft peak stage but once it does, it can very quickly form stiff peaks and if you continue beating, it may curdle. So whatever you do, just hang around and keep a close eye on the cream. DON’T WALK AWAY!
Since this is a home made ice cream, you will need to let it sit on the kitchen counter for 5-10
minutes before dishing it out.
I doubled the quantities and made enough to fill a 1.5-quart Tovolo Glide-a-Scoop Ice-Cream Tub.
Adapted from eugeniekitchen