Saint Valentines Chocolate Ice Cream

Today is the Feast day of Saint Valentine. He among other things is the patron saint of young lovers. What better way to celebrate his feast than a satisfying, supple, velvety, delicate chocolate ice cream?
guinness SHerbet 550
When I think of homemade ice cream I think of  the old time ice cream makers you used to hand crank. Everyone in the family cranked it and before you knew it, you had the most luscious, creamy, chocolaty, decedent ice cream ever. The ingredients were milk, eggs, cream, and chocolate. There was nothing like MSG or red dye #10. That is my kind of ice cream. Weren’t the good old days great? Things seemed so much more simpler then. Maybe it was because we didn’t know any better.
Over the holidays, I got a new ice cream maker. This one requires no salt or ice. Yes, you heard me right, no salt or ice. The only draw back, well not exactly a draw back, but you have to remember to put the canister in the freezer for a day or two. Heck, it basically churns on its own.  I needed a reason to use it. It seemed that Valentines Day was a good enough reason as any. I think he would approve.
 beer sherbet 550

Saint Valentines Chocolate Ice Cream


1 (14 ounce) can sweetened condensed milk
1/3 cup HERSHEY®’S Cocoa Powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract


In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly.

Gradually add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold.

Place in ice cream freezer container. Freeze according to manufacturer’s instructions.

Peace be with you,