Jeni's Milkiest Chocolate Ice Cream
User Reviews
4.3
Jeni's Milkiest Chocolate Ice Cream
Description
This ice cream recipe starts with combining most of the milk, cream, evaporated milk, sugar, and corn syrup and bringing the mixture to a rolling boil. Cocoa powder is whisked in to add chocolate flavor throughout. A cornstarch slurry made with a small portion of the milk is incorporated and the mixture is cooked again until slightly thickened, creating a custard-like base.
Finely chopped bittersweet chocolate is melted into the hot mixture alongside salt, producing a smooth, evenly flavored chocolate ice cream base. The mixture is cooled gradually in an ice water bath before chilling thoroughly, then churned in an ice cream maker for a creamy, dense texture without being icy.
This recipe yields about one quart of rich ice cream with a balanced chocolate intensity, suited for serving alone or as a topping for desserts. The cornstarch helps maintain creaminess and prevents ice crystallization, while the corn syrup adds to a smooth mouthfeel.
Ingredients
- 1 cup whole milk divided
- 1 tablespoon corn starch 1 teaspoon
- 2 ounces bittersweet chocolate finely chopped
- 1¼ cups heavy cream
- 1 cup evaporated milk
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup
- ⅓ cup cocoa powder unsweetened
- ¼ teaspoon salt fine sea salt
Equipment Used:
- KitchenAid 2-Quart Ice Cream Maker Stand Mixer Attachment
Instructions
- In a small bowl, stir together 2 tablespoons of the milk with the cornstarch until smooth; set aside.
- Place the chopped chocolate in a medium bowl.
- Fill a large bowl with ice water.
- Combine the remaining milk, heavy cream, evaporated milk, sugar and corn syrup in a 4-quart saucepan. Place over medium-high heat and bring to a rolling boil. Add the cocoa powder, whisk until incorporated, and continue boiling for an additional 4 minutes.
- Remove the pan from the heat and gradually whisk in the cornstarch slurry.
- Place the pan back over medium-high heat and bring back to a boil. Cook, stirring constantly with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the chopped chocolate. Add the salt and whisk until the chocolate is completely melted and incorporated. Place the bowl inside the bowl with the ice water and let stand, stirring occasionally, until cold, about 30 minutes.
- Pour the ice cream mixture into the frozen canister of your ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a storage container and freeze until firm, at least 4 hours.
Notes
- Nutritional values are estimated for one quart of the finished ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 2585 kcal
% Daily Value*
| Calories | 2585kcal | 129% |
| Carbohydrates | 266g | 89% |
| Protein | 40g | 80% |
| Fat | 163g | 251% |
| Saturated Fat | 99g | 495% |
| Cholesterol | 509mg | 170% |
| Sodium | 1111mg | 46% |
| Potassium | 2079mg | 44% |
| Fiber | 14g | 56% |
| Sugar | 226g | 452% |
| Vitamin A | 5380IU | 108% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 1209mg | 121% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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