Super Dark Chocolate Ice Cream

Sinfully delicious chocolatey lip smacking ice...this is absolutely a heart melting dessert for my Piggies. It is super super chocolatey and how could I not try it out for them when I know they heart chocolate so much. And I am glad that I tried it out and it won the hearts of my Piggies :P

- Super Dark Chocolate Ice Cream ^______*

Truly, every mouthful is so chocolatey rich that it really gives you the satisfaction…those who love chocolates will definitely love this. The texture is a bit gelato like….gooey and hmmm I love it . I know Piggy boy loves it the most…every mouthful he took came out with this “…..wow, yummy , this is good man…. like gelato….good ” . The trick is to use the best semi-sweet dark chocolate available . You must reduce the sugar if using semi-sweet chocolate and heavy cream ( use the non-sweet type) , otherwise it will turn out too sweet.

It melts very fast as the weather was hot , so take note on this , as you can see from the photos…before I can take a good shot of it , it started sweating and melting already (“,) for the weather was so humidly HOT the last few weeks! But after a few mouthfuls , it sort of cooled us down..heehee the happy faces of my Piggies was worth every hardwork done ! A keeper for sure * ^ . This goes well with any chopped nuts as topping.... salivating already!

Super Dark Chocolate Ice Cream (by dailydelicious)

Make about 750 ml

Ingredients:

Condensed milk ¼ C
Heavy Cream (43% fat content) 1¾ C
Unsweetened Dutch-process cocoa powder 3 Tbsp
Sugar ½ C ( ** I reduced the sugar to 1/4 C )Salt ⅛ Tsp
Unsweetened chocolate, chopped 3 oz ( **I used semi-sweet dark chocolate)
Whole milk ½ C
Vanilla extract ½ Tsp

Method:

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, let it comes to full rolling boil (it will start to foam up). Remove from the heat, whisk in the unsweetened chocolate until it’s melted (it won’t melt completely, a small little bit will remain). Whisk in the milk, condensed milk and vanilla. Pour the mixture into a blender (this is a very good trick from David because all the mixture will be very smooth and unsweetened chocolate will completely melt), and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator (but I suggest put the mixture in the ice bath first, it’s speed up the chilling time), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Enjoy!

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