CHOCOLATE NO-CHURN ICE CREAM

Chocolate is a classic ice cream flavor, although richer than its vanilla counterpart. This ice cream is very decadent, and a small amount is all you need to enjoy deep chocolate flavor. It is studded with extra chocolate, and I recommend a sprinkling of fleur de sel over the top if you are a fan of the sweet and salty combination.

8 ounces (226 g) bittersweet chocolate

One 14-ounce can (396 g) sweetened condensed milk

1 teaspoon pure vanilla extract

¼ teaspoon salt

2 ounces (57 g) cream cheese, room temperature

2 cups heavy cream

Line a baking sheet with parchment paper.

Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl, and stir constantly until just melted. Remove from the heat and pour 5 ounces (a little more than half) of the chocolate onto the prepared pan. Freeze until firm, 10 to 15 minutes. Let the other 3 ounces of chocolate cool to room temperature.

In a large bowl, whisk the sweetened condensed milk, the remaining 3 ounces of cooled chocolate, vanilla, and salt until completely combined.

In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. With a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.

Remove the chocolate from the freezer and chop it into bite-size pieces. The chocolate will begin to melt as you touch it, so work quickly. Add the chopped chocolate to the ice cream and mix to combine. Pour into a 9-inch loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.

NOTE: Melting the chocolate and then freezing it keeps the chocolate cold when frozen but lets it melt smooth and soft in your mouth when eating it. It’s worth the extra step.