It takes me 1 1/2 blocks (driving) to finish a toasted sesame seed bagel with cream cheese. It takes me the opening song of The Wire to finish my cornbread pizza. It takes me the 30 minutes before leaving for dinner to make this ice cream, leaving me just enough time to switch my shoes and put on lipstick.
Do you ever buy the ingredients to make something discovering that you can’t make it until you’re ready. I don’t know what makes one ready, but sometimes it takes me a minute. And I find that I have to read ice cream recipes over and over to feel good about diving in. There are so many small bowls of things, things to heat, remove from heat, and add back to heat. But honestly, this ice cream was a breeze to make! And if the time that it just felt right to make this was in the 30 minutes before leaving for burger dinner, then I have total confidence that you can also make this all willy-nilly like.
Oh! And most importantly, this ice cream is SO GOOD. It tastes like brownie batter, like the center of a truffle, like a chocolate dream. Did you know that when I get frozen yogurt I get a combo of german chocolate, chocolate, and dark chocolate? One spoonful of this wins for chocolate-ness than that fro-yo f’sho could ever muster!
The Darkest Chocolate Ice Cream In The World (makes 1 quart)
Recipe from Jeni’s Splendid Ice Creams at Home
chocolate syrup –
- 1/2 cup unsweetened cocoa powder
- 1/2 cup strong brewed coffee
- 1/2 cup sugar
- 1 1/2 oz. bittersweet chocolate (55-70% cacao), finely chopped
ice cream base –
- 2 cups whole milk
- 1 T + 1 t cornstarch
- 1 1/2 oz. (3 T) cream cheese, softened
- 1/8 t fine sea salt
- 1 cup heavy cream
- 1/2 cup sugar
- 2 T light corn syrup
- one 1-gallon Ziploc bag
- ice cream maker
- Make chocolate syrup. Combine the cocoa, coffee, and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil for 30 seconds. Place chopped chocolate in a large bowl. Remove from heat and pour over chopped chocolate. Let stand for 5 minutes. Whisk until smooth. Set aside.
- Make ice cream base. Place 2 tablespoons of the whole milk in a small bowl. Slowly add the cornstarch and whisk until combined to make a smooth slurry. Add cream cheese and salt to chocolate syrup and whisk until smooth. Meanwhile fill a large bowl with ice and water.
- Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat, stirring with a heatproof spatula, until slightly thickened (about 1 minute). Remove from heat.
- Gradually whisk hot milk mixture into the chocolate mixture until smooth. Transfer mixture to a 1-gallon Ziploc bag and submerge sealed bag in the ice bath. Let stand, adding more ice as necessary until cold (about 30 minutes).
- Pour into your ice cream maker and freeze according to the manufacturer’s instructions. Once churned, pack ice cream into a storage container, pressing a piece of parchment directly onto the surface. Seal with an airtight lid. Freeze for at least 4 hours.
Yay! Click HERE for a printable pdf right HERE.
This ice cream tastes like brownie batter and the center of a truffle.