The easiest ice cream recipe – it also doesn’t require egg so suitable for small children, the elderly and pregnant women!!
200g very bitter chocolate, at least 75% cocoa solids
200ml pure fresh double cream
150ml full fat milk
300ml condensed milk
In a large mixing bowl (or bowl of stand mixer if you have one) whisk together the cream and condensed milk. The mixture will not double in size but should take on a lighter appearance and be considerably more voluminous after about 30 sec. Be careful not to overwhip or the mixture will split. Melt the chocolate completely in a bain marie or in a microwave and carefully add the cold milk to the melted chocolate, mixing until well combined with no lumps.
Add this mixture slowly to the cream and condensed milk mixture and stir until completely combined. Scrape into a freezer safe sealable container and pop into the freezer. It should be fully frozen and ready to serve in about 6 hours. The joy of this chewy, fudgey ice cream is that you can pretty much serve it straight from the freezer!
After about half an hour in the freezer the mixture should be thick enough to stir in other ingredients without them sinking to the bottom! Try a grown up Rocky Road – crumbled ginger nut biscuits, baby white marshmallows, pistachios and dried cherries- a splash of brandy might help too – though not to much as alcohol inhibits the freezing process! Also try stirring in flaked almonds and chunks of nougat for a dark ‘toblerone’ style ice cream or honeycomb for a bit of surprise crunch!