Chocolate Ice Cream As seen on once upon a chef Bookmark recipe Print recipe Download recipe Share Total Time 45 minutes + freezing time Prep Time 15 minutes Cook Time 30 minutes Rating 5 out of 5 stars (8) Ingredients 8 servings 2 ounces milk chocolate, chopped2 ounces bittersweet chocolate, chopped3 tablespoons unsweetened natural cocoa powder, such as Hershey's¼ teaspoon salt3 tablespoons milk powder (dry milk)¾ cup sugar1 tablespoon + 1 teaspoon cornstarch2¼ cups + 2 tablespoons whole milk, divided¾ cup heavy cream¼ cup corn syrup Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Melt the Chocolate: In a medium bowl (large enough to hold the entire ice cream mixture), combine the milk chocolate and bittersweet chocolate. Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Add the cocoa powder and salt and stir until completely smooth. Step 2 In a small bowl, stir together the milk powder and sugar. Set aside. Step 3 In another small bowl, combine the cornstarch with 2 tablespoons of cold milk and stir until completely smooth. Set aside. Step 4 In a medium saucepan over medium-high heat, cook the remaining 2¼ cups milk, the cream, and corn syrup, whisking occasionally to prevent scorching, until it comes to a rolling boil. Step 5 Whisk the milk powder and sugar mixture into the pot, reduce the heat to a low simmer, and continue cooking for 2 minutes, whisking frequently to prevent scorching. Add the cornstarch mixture and continue cooking and whisking for 1 minute more. Step 6 Pour about one-third of the hot milk mixture into the melted chocolate; whisk until completely smooth. Gradually pour in the remaining milk mixture, stopping to whisk until smooth as you go, until fully incorporated. Step 7 Fill a large bowl with crushed ice and a bit of cold water, a few inches deep. Place the warm chocolate ice cream base into the ice bath, stirring occasionally until it reaches a cool room temperature, 15 to 20 minutes. Step 8 Remove the chocolate ice cream base from the ice bath, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. Step 9 Pour the ice cream mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. The ice cream is ready when it reaches a soft-serve consistency and holds its shape; it should take 20 to 30 minutes. Step 10 Immediately transfer the ice cream to a container with an airtight lid. Press plastic wrap on the surface of the ice cream to prevent ice crystals from forming, cover, and freeze until it hardens completely, 6 to 12 hours. Step 11 Scoop and serve. Chef’s notes Be sure to use good quality chocolate, such as Ghirardelli, Guittard, or Lindt, and avoid chocolate chips.For a deeper chocolate flavor, replace the milk chocolate with more bittersweet chocolate.
