I’ve made several different ice cream recipes before, but they’ve always been egg based custards. I’ve been meaning to try one of the versions using sweetened condensed milk, and even had a can waiting in the pantry, but hadn’t taken the time to do it. Well, this month when perusing my assigned blog for The Secret Recipe Club, I came across an ice cream recipe that fit the bill and knew I wanted to make it. I’m so glad I did, it turned out to be absolutely rich, creamy and delicious, just the way I like it!
If you haven’t heard of The Secret Recipe Club, it’s an event that I host each month where each member is assigned another member’s blog to choose a recipe from. They make it or bake it and then blog it. But no one says anything until reveal day when everyone posts at the same time. My assignment this month was Veronica’s blog, My Catholic Kitchen. She has plenty of great sounding recipes to choose from, but when I spotted the recipe for Saint Valentine’s Chocolate Ice Cream I printed it right away.
I love chocolate ice cream, and I’m sure the version as is would be wonderful, but I wanted to kick mine up a notch. I decided to add a bit more chocolate to the custard itself, jazzed up the flavor with some almond extract, and finished it off by stirring in some homemade chocolate chips.
I’m not talking about tossing in a bag of store bought chocolate chips. Instead, I melted down some quality bittersweet chocolate and stirred it in at the end. This method is called “straccietella”, derived from Italian word “stracciato” which means torn apart. By drizzling the melted chocolate onto the churned frozen custard, the chocolate hardens and you are able to stir it in, breaking the hardened chocolate into smaller chips and bits.
I’m actually smitten with this ice cream. The consistency is very creamy, something that can be difficult to achieve with egg custard ice creams. I’m actually pretty pumped to try some other flavors too as this is a much easier method. Delicious!
adapted from Saint Valentine’s Chocolate Ice Cream
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