“The Best Chocolate Ice Cream You’ll Ever Have” is quite a statement but it something that I do take very seriously. So I would like to introduce to you Cafe Fernando’s best chocolate ice cream ever (without an ice-cream maker!).
The most important qualities of a good chocolate ice-cream for me is the creaminess and intense taste of the chocolate and this recipe get’s it just right.
Unlike other ice cream recipes that use egg yolks to get the creaminess this recipe uses a combination of cornstarch which holds it together and sweetened condensed milk giving it a slight undertone of caramel.
It’s mouthwateringly delicious and I promise you if you serve this up for a dinner party there will be none left!
The Best Chocolate Ice Cream You’ll Ever Have (Adapted from Cafe Fernando)
- 400 gr. sweetened condensed milk
- 180 gr. whole milk
- 175 gr. double cream
- 170 gr. quality dark-chocolate, chopped finely
- 25 gr. cocoa powder
- 1/2 tsp instant espresso powder
- 1 tsp vanilla extract
- A pinch of salt
- 2 tsp cornstarch
- 2 tsp cold water
1. In a heavy-bottomed pan, whisk the sweetened condensed milk, whole milk and heavy cream until combined. Set the pan over medium-high heat and bring to a boil.
2. Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
3. In a separate small bowl mix together the cornstarch and cold water until completely dissolved, and add to the ice cream mix. Whisk until combined.
4. Return to the heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 5-8 minutes (don’t let it thicken too much!)
5. Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly (preferably overnight) in the fridge.
6. Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal. Put the lid on and freeze until firm enough to scoop.
P.S. Thank you Joanna for sharing this recipe!