The Milkiest Chocolate Ice Cream in the World
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Credit: Jeni’s Splendid Ice Creams at Home (Artisan 2011), by Jeni Britton Bauer. Copyright ©2011
The National Culinary Review, November/December 2013
1 cup whole milk, divided
1 T. + 1 t. cornstarch
2 oz. bittersweet chocolate (55%-70% cocoa)
¼ cup heavy cream
1 cup evaporated milk
2/3 cup sugar
2 T. light corn syrup
1/3 cup unsweetened cocoa powder
¼ t. fine sea salt
1. In small bowl, mix 2 T. milk with cornstarch to make smooth slurry.
2. Chop chocolate; put in medium bowl.
3. Fill large bowl with ice and water.
4. Combine remaining milk, cream, evaporated milk, sugar and corn syrup in 4-quart saucepan; bring to rolling boil over medium-high heat. Add cocoa powder, whisking until incorporated; continue boiling for 4 minutes.
5. Remove from heat; gradually whisk in cornstarch slurry. Bring back to a boil over medium-high heat; cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk hot milk mixture into chocolate. Add salt; whisk until chocolate is melted and incorporated. Pour into 1-gallon Ziploc freezer bag; seal. Submerge in ice bath, adding more ice as necessary, until cold, about 30 minutes.
7. Pour ice cream base into frozen canister; spin until thick and creamy.
8. Pack ice cream in storage container; press sheet of parchment paper on top. Seal with airtight lid. Freeze in coldest part of freezer until firm, at least 4 hours.
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