Super Dark Chocolate Ice Cream

I'm not a chocolate fan but my kids are. Saw this recipe and decided to try it since I've got all the ingredients ready.

I was lazy to take out my blender from the cupboard so I skipped the part on blending the mixture. I think it's a mistake as I can taste the chocolate bits which makes the ice cream somewhat powdery. I love bittersweet chocolate but I think this ice cream is not suitable for children. And since my primary objective of making ice cream is for my kids, this ice cream definitely didn't pass the test.

As I'm not an expert in ice cream making, I thought really hard on how I could have salvaged the ice cream without ruining it. I scooped out 1/4 portion of the ice cream and added more whipping cream to it. Turned on the mixer and whipped it, return it to the freezer till semi-frozen, whipped it again and return to freezer. When the ice cream has solidified, I took a spoonful of it and was glad it turned out okay.


The colour of this ice cream was originally much darker and it tasted really rich in chocolate but after adding in more whipping cream, the ice cream seem to have loose something in it. I'll have to modify this recipe to suit my family's needs.


Super Dark Chocolate Ice Cream

Ingredients
Condensed milk ¼ C
Heavy Cream (43% fat content) 1¾ C
Unsweetened Dutch-process cocoa powder 3 Tbsp
Sugar ½ C
Salt ⅛ Tsp
Unsweetened chocolate, chopped 3 oz
Whole milk ½ C
Vanilla extract ½ Tsp

Method

1. Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan.
2. Heat the mixture, whisking frequently, let it comes to full rolling boil (it will start to foam up).
3. Remove from the heat, whisk in the unsweetened chocolate until it’s melted (it won’t melt completely, a small little bit will remain).
4. Whisk in the milk, condensed milk and vanilla.
5. Pour the mixture into a blender (this is a very good trick from David because all the mixture will be very smooth and unsweetened chocolate will completely melt), and blend for 30 seconds, until very smooth.
6. Chill the mixture thoroughly in the refrigerator (but I suggest put the mixture in the ice bath first, it’s speed up the chilling time), then freeze it in your ice cream maker according to the manufacturer’s instructions.