I was so excited when I saw that Eagle Brand has a chocolate version of their condensed milk. I decided to use this in the recipe to save time and it kept the number ingredients down to only five!
First, before anything, you want to dissolve 2 tbsp of instant espresso in 1 tbsp of hot water. Let it cool and then put it in the fridge along with with the chocolate condensed milk to chill with the 200 ml half & half and 300 ml heavy cream.
If you are going to use your ice cream maker, it has to be in the freezer for at least 12 hours ahead of time. The original recipe said to just put the ice cream into a container that goes into the freezer after being beaten together. I have no idea what that would result in though so I would recommend using an ice cream maker if you have one.
Mix together all the ingredients.
Doesn’t that look wild?! I just had to share!
I just used a large whisk and brought everything together by hand.
I poured it into my ice cream maker and let churn for 40 minutes.
It took a while to really start to bulk up and freeze, probably because I did not not think to chill the condensed milk so it took a while for it to really thicken.
But it happened.
I put it in a large yogurt container and let chill for a few hours.
Stunning! This is absolutely delicious ice cream but I warn you, it is very rich and heavy. We only had a small bowl and were absolutely satiated.
Of course you could always add chocolate chips or chocolate-covered espresso beans or whatever you want to make this recipe yours too.
Ice cream always requires some time but this recipe asks for very little effort. If you plan ahead and chill everything ahead of time, you are good to go. Dangerous but fabulous!