Chocolate Ice Cream (no-churn)
1 can (14 ounces) sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 tablespoon good-quality bourbon or whiskey (optional)
2 teaspoons vanilla extract
2 cups heavy whipping cream, cold
In a large bowl, whisk together the sweetened condensed milk, cocoa powder, bourbon and vanilla until smooth and thick (the consistency will be similar to brownie batter).
In a separate bowl, use an electric mixer to beat the whipping cream until thick, soft peaks form. Add the whipped cream to the chocolate mixture and use a large spatula to fold the cream in until combined. Pour the mixture into ice cream containers with lids, and freeze until firm, about 6 hours.
(If you want to add any other ingredients for texture, such as crushed toffee bits, chopped chocolate, etc, I find it works better to layer them in with the ice cream, rather than mix them in completely. So when you're filling the containers, add a layer of ice cream, then a layer of your mix-ins, more ice cream, more mix-ins, and swirl briefly with a knife before freezing. This ice cream makes a fantastic S'mores Ice Cream.)
Yields about 1 1/2 quarts without any mix-ins.
Recipe from Curly Girl Kitchen