Chocolate Truffle Ice Cream - No Machine

Deeply fudge ice cream 

without an ice cream maker!

 

I’d never tried making ice cream without the machine, and I wasn’t sure whether or not it would really work. I pictured something icy and hard. NOT SO. This stayed fudge-y and still scoop-able for a few days in the freezer (that’s as long as it lasted). I found that, unlike most ice cream (especially homemade ice cream), as it warms up, it doesn’t become soupy, but instead really feels and tastes like a truffle. It’s also rich like a truffle, so a little goes a long way.

Feel free to play with the flavoring here. Instead of almond extract, why not try a bit of orange zest? Or,  you could stir in some chopped, toasted hazelnuts. 
The possibilities are endless.

Serves: 7-8 small servings

INGREDIENTS

• 1 (14oz) can sweetened condensed milk
• ¾ cup heavy cream
• ¾ cup whole milk
• 6 oz bittersweet chocolate, chopped (I used Ghiradelli 60% chips, chopped)
• ¼ cup unsweetened cocoa powder, sifted (to prevent lumps)
• 5 tsp cornstarch
• 2 Tbsp water
• 1 tsp vanilla
• ¼ tsp almond extract
• ¼ tsp sea salt (less if using table salt)

INSTRUCTIONS

In a medium saucepan, whisk together sweetened condensed milk, cream, and whole milk over medium heat. Whisking often, bring mixture to a boil over medium heat. Remove from heat.

Immediately, stir in bittersweet chocolate and cocoa powder and whisk until very smooth. In a small bowl, whisk together cornstarch and water, then pour into chocolate mixture.

Return saucepan to medium heat and bring to a simmer, stirring almost constantly, until mixture has thickened, about 5 minutes. Remove from heat and stir in vanilla, almond, and salt.

Pour mixture into a glass bowl. Let cool about 5 minutes before covering with plastic wrap. Chill in the refrigerator until completely cooled, several hours or overnight. Mixture will be very thick.

To freeze, transfer chilled chocolate mixture into an airtight container. Press plastic wrap onto the surface, then seal with a lid. Freeze several hours until firm enough to scoop (this should only take about 2 hours, but you can do it up to a day before serving).

Remove from freezer 5-10 minutes before scooping. A little goes a long way!

NOTES
Variations: feel free to substitute ½ tsp orange zest for the almond extract, or stir in a handful or two of chopped, toasted nuts (hazelnuts or almonds would be nice).

Source: Adapted from One Lovely Life