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I Love Ice Cream
Especially Chocolate Ice Cream
Step 1: Melt the chocolate in a heatproof bowl set over a pan of just-simmering
water, ensuring the bowl doesn’t touch the water, or do this in the microwave
in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the
cream, condensed milk and vanilla into a second bowl and beat for 3 mins using
an electric whisk until slightly thickened and the beaters leave a trail in
the mixture when lifted across the bowl. Be careful not to overwhip, as you
don’t want the mixture to be too stiff – as soon as the beaters leave a trail,
it’s ready.
Step 2: Gently fold the melted chocolate and cocoa powder into the cream mixture
until thoroughly combined, ensuring the spatula is reaching the bottom
of the bowl so all the chocolate gets mixed in. Fold in most of the
chocolate chips, reserving a small handful. Scrape the mixture into
a 1-litre freezerproof container, then scatter over the reserved chocolate
chips. Cover and freeze for at least 6 hrs until firm but scoopable.
Will keep frozen for up to a month. To serve, scoop the ice cream into
chilled bowls or ice cream cones and sprinkle with a pinch of sea salt,
if you like.