No-Churn Chocolate Ice Cream Recipe

No-Churn Chocolate Ice Cream Recipe


[Photograph: Vicky Wasik]

Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs, cooked briefly over a water bath. This gives the finished ice cream a rich, custard-like quality, along with a light and airy consistency.

The chocolate flavor here comes from cocoa powder alone, so reach for the good stuff; see the note at the bottom of the recipe for specifics and links to our recommendations. Try Dutch-process cocoa styles for a deep, dark chocolate flavor and color, or use a natural cocoa for a lighter color and fruitier profile.



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