I have a deep dark secret. I am an ice cream addict. Yes, treats like this deep dark chocolate ice cream have been sabotaging my diet all summer long.
And I only feel so bad about it!
I’ve always dreamed of regularly making homemade ice cream. For a girl who likes thing natural & organic… and super tasty… and yes, is rather frugal…, making your own ice cream would seem like a given.
But homemade ice cream isn’t a slam dunk. You can have a recipe that is dreamy right out of the freezer, but is hard as a rock, or full of icy crystals, after a night in the freezer. And I’m not giving up creamy without a fight!
I was concerned that this would be a hard challenge but needn’t have worried. You see Jeni beat me to the answer. Who is Jeni? She is Jeni Britton Bauer, the owner of (I hear) a great ice cream shop. Creator of (I hear) a wonderful packaged product. AND author of (I can testify) an amazing book (Jeni’s Splendid Ice Creams at Home) for home ice cream making! Her name was all over the internet!
I tried a few different recipes from the book and not a single ice cream turned icy. But this dark chocolate ice cream was the favorite—of both family and guests. In fact, the friend who gave me the freezer wouldn’t leave the table without copying the book title so she could buy it!
Now, I wish I could say that this was a sponsored post–that would mean I’d been given the book! But I took the book out of the library and am just plan this excited about it.
Here is my rendition of her recipe:
- 1 3/4 cups milk + ¼ cup milk (divided)
- 1 cup heavy cream
- 1⁄2 cup sugar
- 2 Tablespoons light corn syrup
- 1⁄8 tsp. kosher salt
- 1 Tablespoon + 1 teaspoon cornstarch
- 3 tbsp. cream cheese, softened
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup brewed coffee
- 1⁄2 cup sugar
- 1 1⁄2 oz. bittersweet chocolate, chopped (1/4 cup bittersweet chocolate chips--see note)
- Make the chocolate sauce: Mix cocoa powder and sugar in a small saucepan and stir until most of the cocoa lumps are gone. Add coffee then bring mixture to a boil. Cook for about a minute, making sure any cocoa lumps are dissolved. Remove from heat, add in chopped chocolate and stir occasionally until dissolved.
- Make the ice cream base: In a large saucepan, whisk together 1¾ cup milk (reserving the other ¼ cup), cream, sugar, syrup, and salt; bring to a boil over medium-high heat, stirring until sugar dissolves. Cook for 4 minutes, watching carefully so it doesn’t boil over, then remove from heat.
- Combine ¼ cup milk and cornstarch in a small bowl and stir until cornstarch is dissolved. Add this to the milk mixture and return to a boil. Cook, stirring, until thickened enough to coat the back of a spoon, about 2 minutes. Whisk the softened cream cheese with some of the milk mixture, until smooth. Whisk the smooth cream cheese mixture back into the milk mixture.
- Stir chocolate sauce into ice cream base. Cool in refrigerator or freezer or in ice water until chilled but not frozen. This takes about 2 hours, stirring once or twice, in the freezer.
- Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.
- If you use (bittersweet) chocolate chips, I still recommend that you pre-chop them to help them melt more quickly.
- Grilled Romaine Taco Salad Bar
- Herb Buttered Corn on the Cob