Jeni's milkiest chocolate ice cream
A super smooth and creamy chocolate ice cream that is perfect for the summertime. Throw in your favorite add-ins for a candy-bar like treat!
Prep Time5 mins
Cook Time15 mins
Chilling time4 hrs
Total Time20 mins
Servings: 1 quart
- 1 cup whole milk
- 1 Tablespoon plus 1 teaspoon corn starch
- 2 ounces bittersweet chocolate ideally 55%-70% cocoa
- 1/4 cup heavy cream
- 1 cup evaporated milk
- 2/3 cup granulated sugar
- 2 Tablespoons light corn syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
Chop the chocolate and place it in a large bowl. Set a fine mesh sieve above it.
In a medium sized saucepan, heat the cream, remaining milk, evaporated milk, sugar and corn syrup on medium to medium-high heat until boiling. Add the cocoa powder and whisk until it is fully incorporated. Continue boiling for 4 minutes.
Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
Turn off the stove and pour the liquid through the sieve into the large bowl with the chopped chocolate. Add the salt and mix well until everything is fully incorporated.
At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions.
Pour the ice cream into a container and set it in the freezer until it has hardened (at least 4 hours).