rich dark chocolate ice cream

This ice cream is rich, creamy, smooth, and...well...almost too chocolatey.  

Can there be such a thing as too chocolatey?

I came up with this recipe after taking a facebook poll about people's favorite ice cream flavors.  I started salivating at the thought of "chocolate cake" ice cream and Almond Joy ice cream, but then I realized that I had better first create a classic chocolate before getting too inventive.  In many ways, I failed...this ice cream is definitely not classic!  Instead, my husband declared it to be a 62% dark chocolate ice cream.  He also declared it perfect.

This ice cream is relatively easy to make and follows the same custard-style method that I've used to make other ice creams on this site.  Why custard-style?  I've found that it creates a rich and creamy ice cream without actually using heavy cream.  You could use whole milk, 2% milk, or even skim milk and still get a thick and smooth result.

You mix milk with chocolate chips (or any other solid semi-sweet baking chocolate).  Heat on low, stirring constantly, until the chocolate has melted.  Then, bring the milk to a boil.

In a separate bowl, mix together pasteurized egg substitute, sugar, cocoa powder, and a dash of salt.  I use egg substitute instead of real eggs because it is pasteurized and blends much more easily.  It's also lower in fat, calories, and cholesterol - just a side bonus.

Reduce the heat on the milk to medium-low and very, very, very, very, very slowly, pour the egg substitute mixture into the milk.  We're talking so slow that it comes out in a trickle.  Whisk it quickly as you pour it in.

Cook and stir for about 5-6 minutes, until the mixture is thick enough to coat the back of a spoon.  Resist temptation to lick spoon.

Then, place your saucepan in a bowl of ice and stir continuously for about 10 minutes (or until the ice has melted).  This rapid cooling really helps us to achieve that perfect texture.

Finally, pour in a can of sweetened condensed milk.  Once again, pour it so slowly that it just trickles out, and stir constantly the entire time.

Chill your ice cream mixture at least 8 hours (preferred overnight), and then freeze in an ice cream maker according to manufacturers' instructions.  It will resemble a thick frozen yogurt at that point, so you'll want to actually put it in the freezer for several hours to firm up before serving.

Once you do, the result will be fabulous!

Just don't let it melt!

Rich Dark Chocolate Ice Cream
1 1/2 cups chocolate chips (or other solid, semi-sweet chocolate)
1 qt. milk
1 cup egg substitute
1/2 cup sugar
1/2 t. salt
1/4 cup cocoa
1 can sweetened condensed milk

Place milk and chocolate chips in a medium-sized saucepan over low heat; stir continuously until chocolate has melted.  Bring to a boil.

In a separate bowl, combine egg substitute, sugar, salt, and cocoa.  Reduce heat on milk mixture to medium-low, and then very slowly pour egg mixture into saucepan, whisking quickly as you do.  Continue cooking at stirring for 5-6 minutes, or until mixture is thick enough to coat a spoon.

Place saucepan in a bowl of ice, stirring continuously for 8-10 minutes.  Very slowly, add sweetened condensed milk, continuing to stir.  Refrigerate for 8 hours or overnight before freezing in an ice cream maker.  Once ice cream is made, freeze for several more hours to firm up.  Serves 20.

Nutrition (made with whole milk): 195 calories, 8g fat, 5g saturated fat, 0g trans fat, 10mg cholesterol, 120mg sodium, 27g carbs, 0g fiber, 26g sugar, 6g protein, 3% vit. A, 1% vit. C, 11% calcium, 3% iron.