Brigadeiro Ice Cream

Mount Desert Ice Cream Company, Bar Harbor, Maine
  • 1 ¾ cup whole milk, divided
  • 2 ½ cups heavy cream
  • 1, 12 oz can evaporated milk
  • ¾ cup sugar
  • 1, 14 oz can sweetened condensed milk
  • 5 tablespoons unsweetened cocoa
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • Fill a large bowl with ice and water; set aside.
  • Mix 1 ½ cup milk, cream, evaporated milk and sugar in a medium saucepan and warm over medium heat and bring base to a boil; boil for 3 minutes, stirring frequently. Remove from heat.
  • Combine condensed milk, cocoa, butter, salt and remaining ¼ cup milk in a medium saucepan. Warm over medium-low heat and cook until ingredients are combined.
  • Raise heat to medium and continue cooking until thickened, stirring constantly, about 5 minutes. Remove from heat and pour into ice cream base.
  • Return entire ice cream base to medium heat, whisking to combine ingredients. Remove from heat and pour into a medium bowl. If lumps of cocoa powder remain in the base, use an immersion blender to completely incorporate ingredients.
  • Set bowl in the ice water bath until cool to the touch, about 20 minutes. Refrigerate for at least two hours or until completely cool, preferably overnight.
  • When the base is thoroughly chilled, pour into ice cream maker and freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 4 hours.
  • Note: Add a teaspoon of fine sea salt to this recipe to make a Salty Brigadeiro.
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