Homemade chocolate ice cream, two ways

Ingredients

• 100 grams of chocolate
• 60 g of sugar
• 100 ml of milk
• 250 g of cream
• 500 ml of milk (preferably whole milk, as it tastes better)
• 1 can (390g) of sweetened condensed milk
• 3 tablespoons of unsweetened dark cocoa powder (using sweetened cocoa would make the ice too sweet)
• 1 tablespoon of cornstarch

Chocolate version: Break the chocolate into pieces and place them in a bowl. Set the bowl over a pot of boiling water. Once the chocolate has melted, add 20g of sugar and the milk, then mix well. Allow the mixture to cool.

Whip the cream with the remaining 40g of sugar, then incorporate it into the chocolate mixture. Finally, place the mixture in the freezer. Alternatively, you can replace the chocolate with 40g of cocoa powder and 40g of sugar.

Chocolate version: Combine the milk and cocoa in a small pot and heat over low heat, stirring constantly, until the cocoa is completely dissolved. Add the condensed milk and continue to cook for 2 minutes, stirring. Remove from heat.

Take about 120 ml of this mixture in a glass, add the flour and mix well. Pour the mixture back into the pot, return it to the heat, and cook, stirring constantly, until the mixture thickens slightly (6-7 minutes). Insert a wooden spoon into the cream: if it forms a milky film and your fingerprint remains clearly visible, the consistency is correct.

Remove the pot from the heat and pour the cream into a cold-resistant container. Place it in the refrigerator to cool thoroughly. After about an hour, remove it and stir with a spoon, then return it to the freezer. Repeat this process about an hour later. Finally, allow the ice cream to freeze completely.