No-Churn Salted Chocolate Ice Cream
- 1cup bittersweet chocolate, chopped (or bittersweet chocolate chips)
- 1cup whole milk
- 13ounces can sweetened condensed milk
- 1teaspoon pure vanilla extract
- 1teaspoon unsweetened cocoa powder
- 1tablespoon fresh lemon juice
- 1teaspoon unrefined salt- try Maldon, Halen, Mon, Cyrpus Flake, fleur de sol, a smoked salt or a salt infused with chocolate, vanilla, orange, bourbon, cognac, matcha, espresso, cinnamon, bacon, maple, sesame or hot chiles
- 2cups heavy cream
- Place the chopped chocolate in a large heat-proof bowl. Bring the milk to a near boil, then pour it over the chopped chocolate in the bowl. Let sit for 5 minutes, then stir until smooth. Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice and ½ teaspoon of the salt.
- In a separate bowl, whip the heavy cream, until it reached soft peaks. Fold the cream gently into the chocolate – milk mixture, then transfer into a freezable container. Sprinkle the top with remaining ½ teaspoon salt, then cover with plastic cover with plastic wrap pressed directly on the surface of the custard. (This prevents ice crystals from ruining your creamy texture.) Place in the freezer for about 6 hours, or until firm and scoopable. (FYI: thinner layers freeze faster!) Serve scoops any way you like, but don’t forget any extra pinch of salt.
- Vanilla. Omit the chocolate, add a scraped vanilla bean to the milk and use Black Diamond, Black Lava, or a Japanese plum salt.
- Fruity Ice Cream. Make a vanilla base, as above, and before folding in the whipped cream, fold in about 1 cup of your favorite fruit puree or jam. The thicker the puree, the better. Finish the fruit recipes with any Hawaiian salt, a bamboo salt or a smoked salt.
This recipe was republished with permission from SALT: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen (© 2016, Martin’s Press). It originally appeared on Honest Cooking.