Chocolate Whipped Ice Cream
4 oz unsweetened or semi-sweet chocolate
1 can sweetened condensed milk
1 quart whipping cream
1-2 oz rum (optional)
Melt the chocolate and condensed milk in a double boiler or in a sauce pan over gentle heat or carefully in a microwave. Stir until smooth. Mix (with optional rum) into whipping cream. Chill for a couple of hours or more to bring back down to refrigerator temperature.
Use a stand or hand mixer to whip the mixture to desired consistency. This will take about 5 minutes. A softer whipped cream will make for a denser ice cream. I prefer firm peaks and a fluffier ice cream. Transfer to a container and freeze over night.
This "ice cream" will also make very nice and easy ice cream sandwiches. The easiest time to do this is right after whipping. Get as many graham crackers as you wish sandwiches and break each graham cracker into havles. Place a about 1/4 cup onto half a graham cracker. A #40 disher works well for this. Place another half on top. Freeze over night. Chocolate graham crackers work very well with chocolate ice cream.
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