Chocolate Truffle Ice Cream – Deeply fudge ice cream without an ice cream maker!
I spotted this “Best-Ever Chocolate Ice Cream” on Cup of Jo last week, and could hardly wait for the chance to make it. It just looked so gloriously silky and divine!
I’d never tried making ice cream without the machine, and I wasn’t sure whether or not it would really work. I pictured something icy and hard. NOT SO. This stayed fudge-y and still scoop-able for a few days in the freezer (that’s as long as it lasted). I found that, unlike most ice cream (especially homemade ice cream), as it warms up, it doesn’t become soupy, but instead really feels and tastes like a truffle. It’s also rich like a truffle, so a little goes a long way.
I adapted the recipe a bit, as always. I am almost sure that the cocoa powder used in the original recipe is Dutch-processed (which yields that gorgeous, dark chocolate color). I didn’t have any Dutch-processed cocoa on hand, so I went with what I had. I also swapped out the coffee for a dash of almond extract, which I thought was close-your-eyes divine.
Feel free to play with the flavoring here. Instead of almond extract, why not try a bit of orange zest? Or, you could stir in some chopped, toasted hazelnuts. The possibilities are endless.Print
- 1 (14oz) can sweetened condensed milk
- 3/4c heavy cream
- 3/4c whole milk
- 6oz bittersweet chocolate, chopped (I used Ghiradelli 60% chips, chopped)
- 1/4c unsweetened cocoa powder, sifted (to prevent lumps)
- 5 tsp cornstarch
- 2 Tbsp water
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/4 tsp salt (less if using table salt)
- In a medium saucepan, whisk together sweetened condensed milk, cream, and whole milk over medium heat. Whisking often, bring mixture to a boil over medium heat. Remove from heat.
- Immediately, stir in bittersweet chocolate and cocoa powder and whisk until very smooth. In a small bowl, whisk together cornstarch and water, then pour into chocolate mixture.
- Return saucepan to medium heat and bring to a simmer, stirring almost constantly, until mixture has thickened, about 5 minutes. Remove from heat and stir in vanilla, almond, and salt.
- Pour mixture into a glass bowl. Let cool about 5 minutes before covering with plastic wrap. Chill in the refrigerator until completely cooled, several hours or overnight. Mixture will be very thick.
- To freeze, transfer chilled chocolate mixture into an airtight container. Press plastic wrap onto the surface, then seal with a lid. Freeze several hours until firm enough to scoop (this should only take about 2 hours, but you can do it up to a day before serving).
- Remove from freezer 5-10 minutes before scooping. A little goes a long way!
Variations: feel free to substitute 1/2 tsp orange zest for the almond extract, or stir in a handful or two of chopped, toasted nuts (hazelnuts or almonds would be nice).