If only pictures could truly do justice do this cold, smooth and creamy bowl of deliciousness. This ice cream, I believe tastes even better than those containing egg yolks since they could make the ice cream heavy. This ice cream is light and airy, and extremely delicious. The main flavor comes from the chopped chocolate so be sure to use some good quality chocolate. The amount of chopped chocolate added should total to 8oz or 227 gm, but you can use the milk and dark chocolates in any ratio you like. I used equal amounts of milk and dark chocolate, which I personally believe tastes the best, but you could use more dark chocolate for a more bitter ice cream, and less for a sweeter one.
Recipe adapted from: http://zoebakes.com/2012/05/21/philadelphia-style-chocolate-ice-cream-no-eggs/
2-1/2 cups heavy cream
3/4 cup granulated sugar
1/4 cup cocoa powder
Pinch of salt
8 oz chopped chocolate (I used 4 oz milk chocolate and 4 oz dark chocolate)
1 cup milk
In a heavy based saucepan, whisk the sugar, cocoa powder and salt together.
Add the cream 1/2 cup at a time, whisking well in between additions to prevent lumps.
Whisk together until the mixture is smooth with no lumps.
Place the saucepan on medium heat, stirring continuously, until the mixture starts simmering.
At this point, lower the heat, and add the chopped chocolate, stirring until the mixture is completely smooth.
Pass through a strainer into a bowl.
Add the milk and mix.
Refrigerate according to the instructions of your ice cream maker, and then churn in your ice cream maker.