As a kid, I used to sneak the packets of Swiss-Miss cocoa mix into my room and furtively eat their contents, dry, like an addict. That flavor is incomparable bliss on the tongue.
Somewhat less-than-blissful is ice cream making. Either you roll the food poisoning dice and hope they don’t come up salmonella with raw eggs or you cook and cool a custard. Me, I prefer to sidestep the debate entirely with the no-cook, eggless ice cream. (A double scoop of love to Ben & Jerry, whose eponymous cookbook turned me onto this technique.)
If you have the tub of your ice cream maker waiting at all times in the freezer (of course you do!) this recipe can be churning in about 20 minutes.
Recipe yields about 1 quart of churned ice cream.
Eggless Cocoa Ice Cream
50g cocoa powder
100g boiling water
275g sweetened, condensed milk
460g heavy cream*
1 ts vanilla
a shot of domestic whisky or dark rum
Weigh cocoa powder and salt into a heat-proof bowl and pour in boiling water. Stir to make a smooth paste and set aside to cool for about 20 minutes.
While you wait, weigh remaining ingredients into a bowl, preferably one with a spout. Whisk to combine. Scoop cooled cocoa into milk and whisk until fully combined.
Churn according to your ice cream maker’s instructions and cure for at least four hours in an airtight container before serving.
*Up to two thirds of the heavy cream can be substituted with half-and-half or pure coconut milk.