I am not sure this should be called “ice cream”. It is more like a frozen chocolate ganache or a rich frozen toffee come chocolate sauce. That said, this recipe is currently being hailed as the “best ever chocolate ice cream” on Pinterest and so I tracked it back to the original food blog and the words, photos and easy method made me curious enough to give it bash.

Because it melts quickly-especially when trying to use heated utensils to serve-there is NO way this “scoops” so don’t even attempt to get a ball from this or even place it near a cone-you are better off with a sharp knife.

In fact trying to photograph this was a nightmare.

I would suggest one of the following:
1) Freezing it in a small silicone bread mould or small cake tin and unmoulding and slicing it to serve. You only need a small amount; it is very rich and I would serve this with caramelised banana or apple crepes, or with a small square or wedge alongside a berry salad or a hot pudding.
2) Alternatively freeze in individual teeny ramekins or espresso cups. Small jam jars would also work well and would add a really interesting addition to a dessert plate

At this stage you are probably wondering why I bothered blogging this recipe….

Because everybody who tested the ice cream, had seconds and made strange noises and grunts when popping it into their mouths.
There is not a trace of an icicle and it is possibly “perfection” as far as ice cream texture goes; smooth and velvety (besides the almost instant melting).
So in short, it’s delicious and quick and easy to make, but not practical to plate with any panache…

Frozen chocolate cream
1 tin condensed milk
3/4 cup whole milk
3/4 cup double thick cream (I used the entire 250ml Woolies tub)
170 grams good quality dark chocolate (I used 70% buttons from Baking Bitz)
¼ cup (25 grams) Nomu or dutch cocoa powder
2 tablespoons freshly-brewed espresso
1 teaspoon vanilla extract
A pinch of fine sea salt
5 teaspoons mazeina
2 tablespoons cold water

1. In a pot combine condensed milk, milk and cream and whisk until just starting to boil.
2. Take off the heat and add the chocolate, cocoa powder, espresso, vanilla extract and salt.
3. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
4. Mix mazeina and cold water in a bowl until completely dissolved, add to the ice cream base and place back on the heat, whisking until thickened.
5. Allow to cool to room temperature, then mix it to remove any skin and place in the fridge for a few hours to chill. Check if it needs another stir, then freeze it
6. Ensure you have covered the ice cream well-I used an air- tight container though it was impractical to serve from.

Tags: no machine ice cream

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