Chocolate Ice Cream

• dark chocolate↗200g g

  (minimum 70% cocoa), cut into small pieces

• heavy cream500ml ml
• sweetened condensed milk↗340g can g
• vanilla extract↗1 tsp tsp
• cocoa powder↗3 tbsp organic tbsp

  sifted

• milk chocolate chips↗50g g
• coarse sea salt↗

  for serving (optional)

Step-by-step instructions

1. 1

   Melt the chocolate in a heat‑proof bowl set over a saucepan with just a little simmering water, making sure the bowl does not touch the water, or melt it in the microwave in 20‑second intervals until the mixture is smooth and glossy. Let it cool slightly. In another bowl, pour the cream, condensed milk and vanilla and whisk for 3 minutes with an electric whisk until the mixture thickens a bit and the whisk leaves a trail on the surface when lifted. Be careful not to over‑beat; when the whisk leaves a trail, it is ready.

2. 2

   Gently fold the melted chocolate and cocoa powder into the creamy mixture until you obtain a homogeneous mass, making sure the spatula reaches the bottom of the bowl so all the chocolate is incorporated. Add most of the chocolate chips, reserving a small handful. Transfer the mixture to a 1‑liter freezer‑safe container, then sprinkle the remaining chocolate chips on top. Cover and freeze for at least 6 hours until the mass is firm but still soft enough to form balls. It can be stored in the freezer for up to a month. To serve, scoop the ice cream into chilled cups or cones and, if desired, sprinkle with a pinch of sea salt.