My dad loves ice cream – he eats it almost every night for dessert! – so when I knew he’d be joining me for New Year’s Eve, I wanted to make him this creamy chocolate ice cream as a special treat. Check out some of the other dishes in the meal here, here and here.
This recipe was inspired by and modified from David Lebovitz’s post about Jeni’s Splended Ice Creams at Home
Creamy Chocolate Ice Cream
While this Philadelphia-style (read: eggless) ice cream still has to be heated to melt the chocolate and activate the cornstarch, the extra time is worth it – the finished texture reminds me of a rich, creamy fudgsicle. Yum!
Ingredients
- 4 tsp cornstarch
- 1.5 c half and half
- 1.5 c evaporated milk (1 can, 12 oz)
- ½ c sugar
- 2 tbsp corn syrup
- 1/3 c cocoa powder sifted (sifting is highly recommended to avoid lumps in the ice cream base)
- 3 oz dark chocolate chopped
- 1/4 tsp salt
- 1/2 tsp vanilla
Instructions
-
Place the 4 teaspoons of cornstarch into a small bowl, and whisk in a few tablespoons of the evaporated milk to dissolve into a slurry.
-
In a medium saucepan, combine the rest of the evaporated milk, half and half, sugar and corn syrup over medium heat until it boils, whisking to dissolve the sugars. Once it hits a boil, add the cocoa powder and whisk to incorporate. Keep at a boil for 4 minutes, whisking occasionally.
-
Once the 4 minutes are up, whisk in the slurry then switch to a spatula, cooking for an additional minute until the mixture has thickened slightly.
-
Remove the saucepan from the heat and add in all of the chopped chocolate along with the salt, stirring until the chocolate is completely melted and the ice cream base is smooth. Stir in the vanilla extract.
-
Next, cool down the mixture. There are a few ways to do this depending on how pressed for time you are – the easiest, but longest, option, is simply to pour the mixture into a large bowl and refrigerate until it’s cold and ready to churn. Another, faster option would be to fill your sink with cold water and a bit of ice and pour the mixture into a large pot or bowl that sits inside the sink, stirring it occasionally to cool it down more quickly. I’ve also seen an option which recommends pouring the mixture into a zipper top bag which you then submerge in a larger pot or bowl full of ice, but pouring the hot mixture into an unstable bag seems tricky to me. At any rate, once the mixture is cold, freeze according to your ice cream maker’s instructions and enjoy!
Recipe Notes
Cook time assumes 30 minutes to chill the ice cream base and 15 minutes to churn the ice cream.
Michael Pecoraro says
I think i was one of the first to actually taste the Chocolate Ice Cream and it was fantastic.
Jennifer says
This looks very, very tasty!!