Recipe Index

Sweets | Milk Chocolate Ice Cream

Posted on February 27, 2012

A creamy, chocolate bar tasting ice cream. This is the first ice cream that I made using Jeni's Splendid Ice Creams at Home cookbook. I really liked it. Her recipes are a bit different than the ones that I've been using in that she uses corn syrup to help prevent ice crystals from forming and to give an elasticity to the ice cream. She also uses cornstarch to thicken the ice cream and absorb any water. An interesting method that produces great results. I kept her recipe the same, but I didn't do the cooling in a Ziplock bag part, I just cooled it down the way I usually do, in a bowl in an ice bath. Also my yield was about 1 1/2 pints.

Yield: about 2 pints / 1 quart

milk chocolate ice cream

Ingredients

1 cup whole milk

1 tablespoon plus 1 teaspoon cornstarch

2 ounces bittersweet chocolate (55% to 70% cocoa)

1 1/4 cups heavy cream

1 cup evaporated milk

2/3 cup sugar

2 tablespoons light corn syrup

1/3 cup unsweetened cocoa powder

1/4 teaspoon fine sea salt

 

Method

PREP Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Chop the chocolate and put it in a medium bowl. Fill a large bowl with ice and water.

COOK Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue boiling for 4 minutes.

Remove from the heat and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

CHILL Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted and incorporated.

Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

 

(Ref. "The Milkiest Chocolate Ice Cream in the World" recipe, Jeni's Splendid Ice Creams at Home cookbook.)