Coming off the Great Ice Cream Spill on Friday, we made this chocolate ice cream today. Unlike the peanut butter ice cream, this one does not have a custard base. Since we made them so close together, the differences were more obvious. The custard-based ones are creamier, and the non-custard ones are kind of icier. This one is really, really yummy though! A very rich, yummy chocolate. I'd like to try out some other chocolate ice creams but this one was very good.
Chocolate Fudge Ice Cream
Cooking Light, July 2003
2 cups whole milk, divided
1/2 cup Dutch process cocoa
1 cup fat-free sweetened condensed milk
2 teaspoons vanilla extract
1 (12-ounce) can evaporated low-fat milk
Dash of salt
Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.
Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth. Add cocoa mixture; blend well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Yield: 5 cups