1 1⁄2 oz. bittersweet chocolatechopped (1/4 cup bittersweet chocolate chips--see note)
Instructions
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.
Notes
If you use (bittersweet) chocolate chips, I still recommend that you pre-chop them to help them melt more quickly.Adapted from Jeni Britton Bauer
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.