[Photograph: Vicky Wasik]
Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs, cooked briefly over a water bath. This gives the finished ice cream a rich, custard-like quality, along with a light and airy consistency.
The chocolate flavor here comes from cocoa powder alone, so reach for the good stuff; see the note at the bottom of the recipe for specifics and links to our recommendations. Try Dutch-process cocoa styles for a deep, dark chocolate flavor and color, or use a natural cocoa for a lighter color and fruitier profile.
Published at Thu, 06 Jun 2019 12:58:07 +0000
