Dreamy & Creamy Chocolate Ice Cream (No Eggs)

If you are not a chocolate lover, than perhaps you will not like this ice cream. But if you are a chocolate lover, you will fall in love with this ice cream. It tastes of deep chocolate and the texture is super smooth and creamy. I always prefer making ice cream recipes that do not involve any eggs, and so I searched the wonderful worldwide web and came across a chocolate ice cream recipe that sounded fantastic. It did not disappoint. I didn't follow the recipe exactly because I did not feel like making a "slurry." It is really not as exciting as it sounds - it is just a combo of milk and cornstarch!

Anyways, this chocolate ice cream is perfect. It is chocolatey, creamy, dreamy, and amazing. The batter kind of turned out like a ganache, so just make sure to stir it well before putting it into your ice cream maker. And remember my words of advice, if you do not have an automatic ice cream maker, buy one! And then make some yummy ice cream. Enjoy!

Recipe for Dreamy & Creamy Chocolate Ice Cream (no eggs)

INGREDIENTS:
1/2 cup of whole milk
1/2 cup of heavy cream
1/2 cup of evaporated milk
1/3 cup plus 1 Tbsp. of granulated sugar
2 tsp. of light corn syrup
2 1/2 Tbsp. of unsweetened cocoa powder, sifted
1.75 ounces of very finely chopped bittersweet chocolate (I used SCHARFFEN BERGER)
1/8 tsp. of sea salt
1/2 tsp. of chocolate extract

DIRECTIONS:
Combine the milk, cream, evaporated milk, sugar, and corn syrup in a medium saucepan set over medium high heat. Stir the mixture with a whisk almost constantly, until the mixture comes to a light boil. Then stir in the coca powder. Continue to whisk for another 4 minutes while the mixture cooks and boils. Then immediately remove from the heat and add in the bittersweet chocolate and coarse sea salt. Stir the mixture gently until it is completely smooth. Stir in the chocolate extract (or you can use vanilla extract).

Fill a quart-sized ziplock bag with cubed ice and fit it into the bottom of a large bowl. Pour the batter into a smaller bowl that will be able to sit on top of the ice in the large bowl. Cover the bowl with a lid. Set the bowl with the batter on top of the ice in the large bowl and put it into the refrigerator for about an hour. Make ice cream according to ice cream maker manufacturer's directions. If the mixture has gotten a little like a ganache, stir it well before pouring into the ice cream maker.

Serve plain or serve with some fresh whipped cream and strawberries.

*Recipe serves 4 - 6.  

Recipe Adapted from David Lebovitz, originally from Jeni's Splendid Ice Creams at Home

*July is National Ice Cream Month! I'll be sharing another tasty ice cream recipe before the month is over.*