Chocolate Ice Cream
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, chopped
- 2 ounces bittersweet chocolate, chopped
- 3 tablespoons unsweetened natural cocoa powder, such as Hershey's
- ¼ teaspoon salt
- 3 tablespoons milk powder (dry milk)
- ¾ cup sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 2¼ cups + 2 tablespoons whole milk, divided
- ¾ cup heavy cream
- ¼ cup corn syrup
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Preparation
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.
Step 12
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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.
