Dark Chocolate No-Churn Ice Cream

 

Serves 8 to 10 (Makes about 1 quart)  TIME 15 minutes, plus 6 hours freezing

WHY THIS RECIPE WORKS

An ice cream maker works by churning a mixture (usually milk, cream, sugar, and egg yolks) as it freezes to inhibit the formation of ice crystals and to incorporate air—so that instead of a solid block of frozen milk, you have silky, creamy ice cream. But we found an easy way to ditch the ice cream maker by whipping cream in a blender. The air in the whipped cream stood in for the air normally incorporated by churning. Using two liquid sweeteners—sweetened condensed milk and corn syrup—kept the ice cream soft and scoopable. Dark chocolate, espresso powder, and a little salt (to enhance the flavor) produced an intensely chocolaty ice cream.

INGREDIENTS

2 cups heavy cream, chilled

1 cup sweetened condensed milk

6 ounces bittersweet chocolate melted

¼ cup whole milk

¼ cup light corn syrup

2 tablespoons sugar

1 teaspoon vanilla extract

½ teaspoon instant espresso powder

¼ teaspoon table salt

BEFORE YOU BEGIN

To melt the chocolate, microwave it in a bowl at 50 percent power for 2 to 3 minutes, stirring it occasionally. The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

 

 

INSTRUCTIONS

1. Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, melted chocolate, whole milk, corn syrup, sugar, vanilla, espresso powder, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
2. Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.