chocolate ice cream, my way

I don’t need no ice cream maker! I don’t need no dairy!

Chocolate Ice Cream

2 cups organic?ácoconut milk

1 cup unsweetened chocolate almond milk

1-3 tablespoons sugar (I use very little, not even a tablespoon)

200 grams dark fair trade chocolate, snapped into pieces (I used C?®moi dessert chocolate)

2 eggs, whisked

1 tablespoon of excellent homemade vanilla

1. ?áPour the coconut milk, almond milk and sugar into a sauce pan and slowly bring to a boil. ?áStir as it comes to the boiling point.

2. ?áTake the saucepan off the heat, add the chocolate and whisk until smooth.

3. ?áAdd the whisked eggs and vanilla to the pan and continue to whisk until smooth.

4. ?áReturn to medium low heat, stir gently and allow the custard to thicken until it will coat the back of a spoon. ?áWhat does this mean? ?áWell, at one point it will thicken so much that you notice a difference in how much can coat the back of a spoon. ?áDepending upon how hot your element is, this should take 10 – 15 minutes. ?áIt is important to make sure that the custard does NOT to come to a boil otherwise you will have something the texture of porridge instead of a nice smooth custard.

5. ?áPour into jars with straight sides, leaving room for expansion as it freezes. ?áPlace into the freezer with the lids off. ?áAllow to freeze, then put the lids on.

6. ?áLike any good old fashioned ice cream, allow to sit on the counter for 10 minutes before enjoying with seasonally delicious fresh fruit. ?áOr enjoy this beside a fruity sorbet.

*?áif you use more chocolate, like up to 300 grams, the ice cream is very thick and there are no ice crystals to it. ?áIf you use less chocolate, like 100 grams, and therefore have less fat in the mix, the ice cream has a much more icy crystal texture.

Tammy Schmidt, Montreal