rich dark chocolate ice cream

This ice cream is rich, creamy, smooth, and...well...almost too chocolatey.  

Can there be such a thing as too chocolatey?

I came up with this recipe after taking a facebook poll about people's favorite ice cream flavors.  I started salivating at the thought of "chocolate cake" ice cream and Almond Joy ice cream, but then I realized that I had better first create a classic chocolate before getting too inventive.  In many ways, I failed...this ice cream is definitely not classic!  Instead, my husband declared it to be a 62% dark chocolate ice cream.  He also declared it perfect.

This ice cream is relatively easy to make and follows the same custard-style method that I've used to make other ice creams on this site.  Why custard-style?  I've found that it creates a rich and creamy ice cream without actually using heavy cream.  You could use whole milk, 2% milk, or even skim milk and still get a thick and smooth result.

Just don't let it melt!

Rich Dark Chocolate Ice Cream
1 cup chocolate chips (or other solid, semi-sweet chocolate)
1 qt. milk
1 cup egg substitute
1/2 cup sugar
1/2 t. salt
1/4 cup cocoa
1 can sweetened condensed milk

Place milk and chocolate chips in a medium-sized saucepan over low heat; stir continuously until chocolate has melted.  Bring to a boil.

In a separate bowl, combine egg substitute, sugar, salt, and cocoa.  Reduce heat on milk mixture to medium-low, and then mix a small amount of hot milk mixture with egg mixture to temper.  Very slowly pour egg mixture into saucepan, whisking quickly as you do.  Continue cooking at stirring for 5-6 minutes, or until mixture is thick enough to coat a spoon.

Place saucepan in a bowl of ice, stirring continuously for 8-10 minutes.  Very slowly, add sweetened condensed milk, continuing to stir.  Refrigerate for 8 hours or overnight before freezing in an ice cream maker.  Once ice cream is made, freeze for several more hours to firm up.  Serves 20.