Easy Ice Cream Recipes – Chocolate Ice Cream
This elemental ice cream—a riff on an Indian dish known as kulfi—requires only three ingredients: sweetened condensed milk, cream, and chocolate. The result is a delicious confection that tastes like a cross between chocolate ice cream and frozen chocolate mousse. And, since it’s so easy to make, it’s a great last-minute dinner party dessert.
Hands-On Time : 15 minutes
Total Time : 2 hours and 15 minutes
1 3.5-ounce chocolate bar
1 can sweetened condensed milk
2 cups heavy cream
1-Break the chocolate bar into chunks and place in a microwave-safe glass bowl. Microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth. Stir condensed milk into the chocolate. Set aside.
2-Place the heavy cream in a large bowl and use an electric hand mixer to whip it until stiff peaks form. Fold the whipped cream into the chocolate mixture until completely incorporated. Scrape mixture into an airtight container and cover. Freeze for at least 2 hours before serving.
Fresh Mint Chocolate Chip Ice Cream
It’s okay if you still have a soft spot for that bright green mint chocolate chip ice cream you grew up eating. But take our word for it: this grown-up version, made with fresh mint leaves steeped in the milk and cream, takes the flavor to a whole new level.
Hands-On Time : 45 minutes, Total Time : 4 hours
2 cups loosely packed mint leaves
2 cups plus 2 tablespoons whole milk
1 1/4 cups heavy cream
2/3 cup sugar
4 tablespoons cornstarch
3 tablespoons cream cheese, room temperature Kosher salt
1 3.5-ounce chocolate bar
Directions Easy Ice Cream Recipes – Chocolate Ice Cream
1-Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.
2-Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.
3-In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.
4-Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.
5-Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.
6-While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.
7-When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.
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Easy Ice Cream Recipes
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