Hands-On Time
15 Mins
Total Time
195 (Includes chilling and freezing)
Yield
5 Cups
Marcus Nilsson

How to Make It

Step 1

Place the water in a small bowl. Sprinkle the gelatin over the water. Let stand while you make the ice cream base.

Step 2

Combine the cocoa, dark chocolate, and 1½ cups milk in a large saucepan over medium heat. Bring to a simmer, whisking constantly. Continue to cook, whisking, until the cocoa and chocolate are dissolved.

Step 3

Whisk together the condensed milk, egg yolks, and vanilla in a large bowl. Gradually add the hot cocoa mixture to the egg yolk mixture, whisking constantly and briskly. Return the mixture to the saucepan. Cook over medium, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon, 3 to 5 minutes. (Be careful not to boil or the mixture will curdle.) Stir in the salt. Whisk in the gelatin mixture until dissolved. Stir in the remaining 1½ cups of milk. Cover and chill until cold, about 2 hours.

Step 4

Uncover and whisk to reblend the ingredients. Pour the mixture into the freezer container of a 4-quart electric ice cream maker and freeze according to the manufacturer’s instructions. (Instructions and times will vary.) Transfer to a container and freeze until firm.

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