Chocolate ice cream without eggs & ice cream maker

This Chocolate ice cream without eggs are thickened with cornstarch, it provides a very solid but simultaneously creamy almost fudgy texture. At the same time, there is no extra sugar added than the condensed milk and it is therefore not too sweet. There is less heavy cream in the chocolate ice cream than in typical ice creams and it is considerably easier to make. On top of that you’ll only need 1 saucepan and a whisk, before throwing it in the freezer. So the chocolate ice cream is made in one pot, are put direct in the freezer and you must not stir the chocolate ice cream before it is set. How easy can it be? Not much easier than that!

The original recipe I found at www.foodnetwork.ca, but there was an error in the ingredient list, so I improvised my way out of it. And with great success!

Yield: 2 1/2 cup chocolate ice cream.

Ingredients:

Ingredients:

1 (14 oz) can sweetened condensed milk
1 cup heavy cream (you can use light, but it will be a less creamy and delicious consistency)
1 ½ cup whole milk
6 oz semi sweet chocolate, chopped
¼ cup unsweetened cocoa powder, sifted (to prevent lumps)
2 tbsp. cornstarch
2 tbsp. water
1 tsp. pure vanilla extract
1/3 tsp. teaspoon sea salt

Method:
1. Combine condensed milk, cream and milk in a small pot over medium heat.
2. Bring the mixture to a boil – whisk freguently.
3. When it boils remove from heat.
4. Add the chocolate and cocoa powder and whisk until smooth.
5. Pour the mixture back into the pot and simmer for 5 minutes or until it is thickened.
6. Whisk cornstarch and water in another bowl.
7. Add vanilla extract to the chocolate base and then the cornstarch and seasalt – whisk it well.
8. Pour the ice cream into a plastic box and cover the surface with plastic wrap.
9. Freeze for 3 hours or until firm (it might take longer). DO NOT STIR IT!