Melt the chocolate in a double boiler and let cool.
Double boiler (bain-marie)
2
Whip the cold cream until firm and holding its shape.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3
Mix the condensed milk, cocoa powder, melted chocolate, vanilla and salt in a bowl until smooth.
Bowl
4
Fold the chocolate mixture into the whipped cream gently, so the whipped cream doesn't deflate.
⚙ FoldingSilicone spatula
💡Sweetened condensed milk is thick: its sugar keeps the ice cream soft and scoopable even without stirring in the freezer.
💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5
Transfer to loaf pan, cover and freeze at least 6 hours, without stirring.
Loaf panFreezer
6
Move the ice cream from the freezer to the counter 5 minutes before serving, so it's easy to scoop.
454calories
7 gprotein
42 gcarbs
28 gfat
● protein 6%● carbs 38%● fat 56%
Per serving (128 g), of 8 servings
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⚖ About the ingredients
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
