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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Kim - Liv Life says
Amanda, first of all, thank you so much for posting this wonderful event! What a fun idea, and I'm thrilled to have been able to take part.
Secondly… wow! I'm not really an ice cream fan, but your photos have even me wishing I had a nice scoop of this chocolate cream!! Nicely done!
Tina @ MOMS CRAZY COOKING says
LOVE SRC…. I have enjoyed my first month and look forward to many more! Thanks again for all yoru hard work!
Hey, I am also having an ICE CREAM linky on my THIS WEEK'S CRAVINGS, and would love for you to come by and link up this delicious ice cream you made. Hope to see ya there! :-)
http://momscrazycooking.blogspot.com/2011/07/this-weeks-cravings-38-linky-party-ice.html
Veronica says
Looks great! I might have to try this one.
Julie says
Thanks for hosting SRC! It's such a fun group!! This ice cream looks delicious! Perfect for hot summer days.
Beth says
This looks incredible! What a terrific secret recipe to choose.
Eliotseats says
Amanda, thanks for my great pick this month with "Love Veggies and Yoga!" I had a great time being a part of the SRC. And, you got a great pick too. I love Veronica's sight and have followed it for a while.
I can't wait for next month!!!
Lauren at Keep It Sweet says
Great choice! I would love a huge bowl of that right now!
[email protected] says
Thank you Amanda for allowing me to participate in The Secret Recipe Club. Also thanks for showcasing my ice cream. You idi it justice my friend.
Carolyn says
That ice cream looks phenomenal, Amanda, all perfectly creamy and chocolatey. You know I love your SRC, right???
Jeanette says
Amanda, this double chocolate chip ice cream sounds decadently delicious! Thanks once again for hosting such a wonderful event – amazing how many people have joined in on the fun!
Deeba PAB says
I absolutely LOVE this Amanda. What a creamy and divine looking ice cream. WOW!! Must have been really YUM! Thanks for getting the SRC together. FAB FAB FAB!
Gloria says
Amanda your Chocolate Ice cream look amazing and delicious,is a great and amazing round up of recipes, thanks so much for hosting!! xxgloria
Dan says
Oh, it's difficult to go wrong with chocolate. That ice cream looks amazing. I can almost taste it.
Cooking Rookie says
Amazing ice cream! So rich and luscious!
Marla {family fresh cooking} says
Amanda, what a great round up of recipes. Thanks for hosting such an amazing event. This ice cream looks delish!
Rachel says
Another great month with the club. The icecream is truly irresistible.
Jo says
I've never made a condensed milk ice cream before either, I will have to give it a try, it looks delicious!
Megan says
I've never made ice cream with the sweetened condenced milk an I now I want to. Love the addition of almond extract. I love almond extract!
Peggy says
What a great choice! Perfect for these killer hot days of summer =)
Katrina says
Mmm! Tis the season for ice cream for sure–'specially since it's Natl Ice Cream Month and yesterday was THE day.
I have liked the ice creams I've made with sweetened condensed milk. (I'm not big on the eggy custard based ice creams.) Great pick!