Dark Chocolate Ice Cream Recipe | SAVEUR

The Darkest Chocolate Ice Cream in the World

Jeni's Splendid Ice Creams in Columbus, Ohio, has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop calls for both cocoa powder and bittersweet chocolate.

The Darkest Chocolate Ice Cream in the World
Recipe for dark chocolate ice cream from Jeni's Splendid Ice Creams.
makes ABOUT 1 QUART

FOR THE ICE CREAM BASE:

2 cups milk
4 tsp. cornstarch
1 cup heavy cream
12 cup sugar
2 tbsp. light corn syrup
14 tsp. kosher salt
3 tbsp. cream cheese, softened

FOR THE CHOCOLATE SAUCE

12 cup unsweetened cocoa
12 cup brewed coffee
12 cup sugar
1 12 oz. bittersweet chocolate

Instructions

Make the ice cream: In a bowl, stir together 14 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 14 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.
Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

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