I usually stick with the basic ice cream base, so seeing corn starch, corn syrup, and cream cheese here made me really curious about the texture and taste of the ice cream. You just convinced me to give this a try. Thanks, Mark@SeasonWithSpice
The Darkest Chocolate Ice Cream in the World
Jeni's Splendid Ice Creams in Columbus, OH 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.
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Credit: Todd Coleman
INGREDIENTS
FOR THE ICE CREAM BASE:2 cups milk
4 tsp. cornstarch
1 cup heavy cream
1/2 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
FOR THE CHOCOLATE SAUCE:
1/2 cup unsweetened cocoa
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 oz. bittersweet chocolate
2. 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.
3. 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.
INSTRUCTIONS
1. Make the ice cream: In a bowl, stir together 1/4 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 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.2. 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.
3. 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.
Ratings & Reviews (8)
A lot easier to follow the recipe here than from the magazine. I made the base yesterday and stored in the frig overnight. This is really yummy.
Love this ice cream! For non-coffee people (like my mom): You cannot taste the coffee at all. The mouth-feel is creamy. Even after a week in the fridge there were no ice crystals. Love this ice cream!
This is not the darkest ice cream in the world, Italian have a flavor called fondete and its coal black. And that my friends is the Darkest chocolate ice cream in the world
It may not be the darkest-but would dare to say it's the best unless you can get to a Jeni's Splendid ice cream shop for a scoop of the original!!!
Oh my goodness! I looked at this recipe and thought, how do you make a smooth creamy ice cream without the egg yolks...I may never go back!! This is the most custardy ice cream ever. Before I even put it in the ice cream freezer it could be eaten like a thick pudding. I made the ice cream then added chopped dark chocolate to it, just that extra punch of chocolate. Absolutely the BEST!!!
Just made this and is delicious--but definitely not as dark as I thought given the name. It was also just a tad too sweet--I guess I was expecting more of the bittersweet to come through. But don't get me wrong--this is good ice cream!
This is simply the perfect chocolate ice cream. I now use Jeni's base for all my ice creams, and the chocolate variation is always a big hit.
The Darkest Chocolate Ice Cream in the World
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