Wednesday, February 11, 2015

Jeni's darkest chocolate ice cream in the world

What better way to share this Valentine's Day than with a homemade batch of dark chocolate ice cream? This rich and creamy frozen treat will surely make you want another bowl!

With all these ice cream recipes I've been sharing, you'd think it was summertime, right? Not so, my friends. I'm just an ice cream fanatic and have been known to eat this cold treat in sub-zero temperatures. Just hand me a cozy fleece blanket and fuzzy slippers afterwards and I'm good.

I recently shared Jeni's salty caramel ice cream and backyard mint chocolate chip ice cream recipes with you. Here I am again with her recipe for "darkest chocolate ice cream in the world." If that name doesn't convince you about how wonderful this is, then you and I cannot be friends.

Similar to previous recipes I've shared, Jeni's ice cream base is smooth, rich and creamy. The chocolate sauce is velvety and has a deep chocolate flavor, thanks to the addition of the brewed coffee.

If you are looking for something to make this Valentine's Day, look no further. Eat a bowl of this ice cream and snuggle up together afterwards. Or, if you are looking for a warm dessert, try my chocolate molten lava cakes for two, which can be prepped and baked within 20 minutes.

Jeni's darkest chocolate ice cream in the world
Ice cream base
  • 2 cups milk, divided
  • 4 teaspoons cornstarch
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 Tablespoons light corn syrup
  • 1/4 teaspoons kosher salt
  • 3 Tablespoons cream cheese, softened
Chocolate sauce
  • 1/2 cup unsweetened cocoa
  • 1/2 cup brewed coffee 
  • 1/2 cup sugar
  • 1 and 1/2 ounces bittersweet chocolate, chopped
First, mix 1/4 cup milk with the cornstarch in a small bowl to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.

In a medium sized saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt. Bring it to a boil over medium-high heat. Boil for 4 minutes and stir in slurry.

Return the mixture back to a boil and continue to stir and cook until slightly thickened, about 2 minutes.

Place cream cheese in a large bowl with a fine mesh sieve on top and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture and stir until smooth.

Then make the chocolate sauce: In a medium sized saucepan, bring the cocoa, coffee and sugar to a boil over medium-high to high heat. Boil for 30 seconds, then take the saucepan off the stove. Stir in the chopped chocolate.

Add the sauce into ice cream base and mix well.

At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.

Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions.

Pour the ice cream into a container and set it in the freezer until it has hardened (at least 4 hours).

Yield: About 1 quart




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