Is it possible to make ice cream without a maker? Definitely.
Most custard based ice creams can be made without an ice cream maker if you incorporate whipped cream (fresh heavy cream, whipped… not artificial whipped cream) into the recipe. If you make this recipe the day you plan to eat it, the texture is perfect. Not only does the whipped cream add tons of richness, it helps the ice cream freeze quickly. I made my batch at noon. And, it was ready for dessert that evening. The second day, you will probably need to let the ice cream sit at room temperature for a few minutes before scooping.
Hershey’s special dark cocoa is perfect for this recipe. The dark chocolate bitterness works perfectly with the crazy sweetness of sweetened condensed milk. (Also, I love this cocoa for making hot chocolate.) Now that I know this recipe works, I’ll be testing both Valrhona & Scharffen Berger cocoas in this recipe.
Oh yeah, by the way, this recipe is literally oozing calories. So, if you eat more than a small serving, make plans for an extra hour on the treadmill.
Super-Rich Chocolate Ice Cream
makes over 4 cups
(Servings? That’s between you and your treadmill.)
5 Tbsp Hershey’s Special Dark Cocoa
4 perfectly fresh egg yolks
1 cup whole milk
1 can sweetened condensed milk
2 cups heavy cream
Combine the egg yolks, milk and cocoa in a stainless steel bowl. Set the bowl over gently simmering water and stir constantly while the eggs & milk thicken to a custardy consistence. Once, the custard thickens add the sweetened condensed milk. Turn off the heat and continue stirring until the mixture is smooth. Remove from the heat and place the bowl in an ice bath.
Whip the heavy cream in a medium-sized stainless steel bowl. Slowly add the custard to the whipped cream, folding it gently. When the mixture is combined press a piece of plastic wrap lightly onto the surface of your mixture. Freeze. Serve in 6-8 hours.
Serve one small scoop with an Italian wafer cookie.
Leave a Reply