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 Pin 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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Amanda says
Thanks for the awesome feedback Taylor! So glad you liked it!
Taylor says
Thank you so much for sharing this recipe. It is without a doubt, the creamiest, richest, velvety smooth ice cream I have ever tasted, let alone made! Actually, I have only ever made ice cream once before, with a custard base, and it was disgusting haha.
This basis sweetened condensed milk and cream is going to be the base for all ice creams I made from now on. I am so excited about the possibilities. Even my boyfriend who usually keeps well clear of my home made experiments loved it :)
Anonymous says
Love this…gonna have to try it out soon. I need a good, EASY chocolate ice cream recipe. I love the SRC!
Amy @ A Little Nosh
Bren @ Flanboyant Eatsâ„¢ says
found you through RJ Flamingo's site. And girl, there's nothing like a sexy bowl of choco choco ice cream!!! woot!
Lisa {Authentic Suburban Gourmet } says
Incredible! Love, love this chocolate ice cream. BTW – really enjoyed being part of the SRC and look forward to August! Enjoy your weekend!
Lisa says
Yum, that looks intense.
Something Swanky Cupcakes and Desserts says
Delicious!! I just made ice cream this week too– it's perfect for July, isn't it? I'd love for you to swing by my Sweet Treats Party and link this up! Hope to see you there :)
Ashton
http://www.somethingswanky.com
{Sweet Treats Thursday}
Jayasri Ravi says
Wow, an other chocolate recipe, oflate, I have started liking chocolates!, my kids will love this, I have to try this out, when my freezer is a bit empty!, thanks Amanda loved SRC and waiting for the next hop :), to see what I can try out!!
Tamar1973 says
Anytime is a good time for chocolate icecream!
Charissa says
I'm kinda flipping out over these pictures…beautiful chocolate ice-cream. So hard to resist…especially when it's SO so hot!
The Procrastobaker says
Beautiful! I would give anything for a big bowl'o that right now :)
Delishhh says
You do love your chocolate ice cream :) Very nice as always !
Lynne @ 365 Days of Baking says
Amanda, your ice cream looks wonderful! Thank you SO much for hosting the SRC. I know it took a lot of work and you spent many hours making it happen. It is GREATLY appreciated! I had so much fun and it's wonderful getting to know other bloggers and try out different recipes. I so look forward to doing it again and again!
Christina says
My husband would loooove this! I'm putting my ice cream bowl into the freezer now! :)
Lizzy says
What a fabulous ice cream! Great pick :)
PS…now that I've seen you've already made a recipe, don't worry about doing another for me! You deserve some time off! Thanks for the kind offer, though~ xo
Ann says
Lovely, Amanda! My Catholic Kitchen is a new – and favorite -blog that I'm reading, so I'm thrilled to see them part of this…
Gloria says
Who doesn't love chocolate ice cream? I have recently acquired an ice cream maker but have only made egg custard bases so far. This ice cream looks decadent and delicious! Thanks for the straticiatella trick. I just came across that just a couple of days ago for the first time. Seeing it twice in a couple of days is a sign I need to try this technique!
Thank you for hosting the SRC. I had a blast participating this month for the first time. I'm now just finishing up my work day to sit down and peruse all the wonderful treats through the blog hop.
Bizzy B. Bakes says
You just taught me a new way to drizzle the melted chocolate and it sounds good. I also want to try the condensed milk. I, also have a can, just sitting there. What did I ever buy it for? That didn't get made.
Jeanie says
Amanda–This is so super fun. Thank you. And I can't wait to try your chocolate ice cream.
Sara says
Thanks, Amanda, for all you do to host this fun club. I've really enjoyed it. I love the look of this ice cream – I've been making homemade ice cream several times a week, and now I'll have a new version to try!!