Light Chocolate Ice Cream Food

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

LIGHT CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in the top of a double boiler over hot but not boiling water.
• Gradually whisk in the cocoa and heat, stirring contantly, until smooth.
• The chocolate may seize or clump- the milk will fix this when it's added.
• Whisk in the milk, a little at a time and heat until completely blended.
• Whisk the eggs in a mixing bowl until light a fluffly, 1-2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
• Add the cream, vanilla, and salt and whisk to blend.
• Pour the chocolate mixture into the cream mixture and blend.
• Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
• Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.