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
Double Chocolate Chip Ice Cream
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 oz can sweetened condensed milk
- â…“ cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate
- 2 cups heavy whipping cream
- 1 cup light cream
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 4 oz bittersweet chocolate
Instructions
- Place the condensed milk into a medium saucepan. Measure then sift the cocoa into the condensed milk. Whisk the two ingredients together and cook over low heat, stirring constantly, until smooth and slightly thickened, about ten minutes. Remove from heat. Immediately break the 2 ounces of bittersweet chocolate into pieces and whisk into the hot milk mixture until melted and smooth. Set aside to cool slightly.
- In a large measuring cup, gently mix together the creams and the extracts. Take the chill off by putting mixture into the microwave for up to one minute.
- Using a slow and steady motion, drizzle the cream mixture into the chocolate mixture. Whisk the mixtures together as you are drizzling. Be sure to loosen any mixture from the edges and corners of the pan using a rubber spatula or wooden spoon. Whisk until smooth. Pour through a sieve into a clean bowl, discard any bits left in the sieve.
- Cover the mixture with plastic wrap and refrigerate until cold. Process the cold mixture in your ice cream maker according to manufacturer's directions.
- To add the chocolate stracciatella, right before the end of the churning process, melt the 4 ounces of bittersweet chocolate in the microwave at half power. Drizzle the melted chocolate onto the almost churned ice cream, being careful not to drizzle onto the paddle.
- If you have a manual ice cream maker, empty the churned ice cream into the container you intend to keep in the freezer. Drizzle some of the melted chocolate onto the ice cream and fold in using a rubber spatula. Repeat drizzling, folding, drizzling, and folding until all the chocolate has been incorporated. You can break up larger pieces using the end of the spatula. The chocolate will harden once it hits the ice cream, creating homemade chocolate chips and chunks. Freeze until hard and ready to scoop.
Nutrition
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Amanda Davis
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Ruchi says
Looks amazing! Wish I had participated this month.
Ruchi
http://ruchisimplyfood.blogspot.com
Anne @ Quick and Easy Cheap and Healthy says
LOVE chocolate! Your ice cream looks fabulous. I did the same method with my ice cream for SRC, too, only I didn't know the fancy name for it:)
Pam @ From Apples To Zucchini says
Looks delicious! Nothing like a chocolaty ice cream to cool you off and satisfy a chocolate craving all at the same time! Thanks for hosting this – its amazing!
Tami says
Before owning ice cream maker, I never knew that there were so many different ways to make ice cream. This one looks creamy and delicious! We seem to eat a lot of soft serve from our maker because no one wants to wait long enough for the ice cream to harden in the freezer. lol!
Nutmeg Nanny says
Love homemade ice cream! This looks packed full of chocolaty flavor :)
Rachel says
My kids would love this! YUMMY!
amanda @ fake ginger says
Omg, this ice cream looks fantastic! I cannot wait to try that method of adding chocolate.
The Food Hunter says
I've never heard of the secret recipe club…but it sounds like a great idea. Oh and this ice cream looks yummy
Lisa~~ says
The only thing better than chocolate ice cream is double chocolate ice cream. Thanks for all you do with the SRC, it's so much fun participating and checking out all the blogs.
My SRC recipe this month: Holy Guacamole.
Lisa~~
Cook Lisa Cook
BigBearswife says
your ice cream looks wonderful!! Found this from the The Secret Recipe Club blog hop :)
Heather says
oh my, that recipe looks rich and yummy. thanks for hosting the SRC :)
Debbi Does Dinner Healthy says
I keep meaning to make homemade ice cream but haven't yet. Your pictures are great and this looks so nice and cool and refreshing! Thanks!
Anonymous says
Thank you Amanda your ice cream looks wonderful. Andi
Sanjeeta kk says
Oh..how gorgeous those scoops of ice cream look, Amanda! Loving every bit of SRC :)
chris says
Ooh! Sweetened condensed milk? Interesting! I need to make it with that milk next time I try a batch. It was fun participating in SRC! Can't wait until next month….
Averie @ Love Veggies and Yoga says
The ice cream looks awesome and I just posted my first secret recipe club post.
Thank you for organizing this, Amanda, and count me in for next month!
Fallon says
I love chocolate ice cream.. looks very creamy!!
Jason says
Great job on the ice cream and beautiful pictures.
Winnie says
Wow this ice cream looks SO rich! I find ice cream so hard to photograph, but yours looks perfect. Thanks for hosting the SRC Amanda…I have so much fun with it each month :)
Shelby says
I love ice cream so much. I just wished it would love me! Looks great Amanda. Thank you for this club, it is awesome and fun!