Posted by: Dawn on: February 5, 2012
A few weeks ago, when I made the hot chocolate, I also whipped up a batch of dark chocolate ice cream. A friend of ours was having a birthday and her husband traditionally brings a cake to the annual puzzle event that falls on the same weekend. I figured that some ice cream would be the perfect addition to that party, since who doesn’t like chocolate ice cream with cake? Especially home made dark chocolate ice cream…
Unlike the last few ice creams I’ve made which have used a 50/50 mixture of whole milk and heavy cream, this one just used whole milk. It was definitely much thinner than the recipes that include heavy cream, but that didn’t make it any less fantastic. Really, when you start with good 70% chocolate and whole milk? It’s hard to go wrong. The ice cream was snapped up before it even had a chance to soften up from the freezer.
I’m not 100% sold on the slightly thinner texture that the all-milk recipe gives as compared to the milk/cream mixture, but the flavor of this one was right on. If I made it again, it would be easy enough to add some cream to thicken it up since I wouldn’t have to change anything else about the recipe.
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