Chocolate Ice Cream
About 1 quart (1L)
Adapted from Jeni’s Splendid Ice Creams at Home by Jenni Britton Bauer (Artisan) Jeni Bauer calls this “The milkiest chocolate ice cream” because she likes milk chocolate and unlike bitter, dark chocolate ice cream, this ice cream does indeed taste like “a bar of fine milk chocolate.” It has a pleasant sweetness and a consistency as smooth as Swiss chocolate. You’ll notice this recipe doesn’t call for eggs, which makes it suitable for people who are avoiding eggs for various dietary reasons. For best results, sift the cocoa powder to remove any lumps and use good chocolate, one in the range of 55 to 70% cocoa solids. There a note at the end of the recipe, which includes a variation I chanced upon that you might want to consider.
1 cup (250ml) whole milk
4 teaspoons corn starch
1 cup (250ml) heavy cream
1 cup (250ml) evaporated milk, unsweetened condensed milk
2/3 cup (130g) sugar
2 tablespoons (60g) light corn syrup
1/3 cup (35g) unsweetened cocoa powder, natural or Dutch-process
3 ounces (85g) bittersweet or semisweet chocolate, chopped
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract or 1 teaspoon chocolate extract
1. Making a slurry by mixing a few tablespoons of the milk with the corn starch in a small bowl, until smooth.
2. In a 4-quart (4l) saucepan, heat the rest of the milk, cream, evaporated milk, sugar, and corn syrup. When the mixture comes to a moderate boil, whisk in the cocoa powder, then let it cook at a modest boil for 4 minutes.
3. After four minutes, whisk in the corn starch slurry then continue to cook for one minute, stirring constantly with a spatula, until slightly thickened.
4. Remove from heat and add the chopped chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla or chocolate extract.
5. Transfer the ice cream mixture into a zip-top plastic bag then submerge the bag into a bowl filled with ice, and let sit until cool, about 30 minutes. (If necessary, add more ice during the cooling period.)
6. Remove the bag from the ice bath and wipe off any excess water. Pour the mixture into the canister of an ice cream maker, then freeze according to the manufacturer’s instructions.

Note: After I made this recipe the first time with 1/4 cup (60 ml) of heavy cream, I discovered that there is a typo in the book (which invariably happens), and it actually should be the amount I printed above. Although this affected the yield, I think less cream actually makes for a stronger-flavored, denser ice cream, which reminded me of real Italian gelato. I wasn’t sure which would be best to present for readers. But since in Jeni encourages experimentation in her book, I realized I did a little of my own. If you want to try it with just 1/4 cup (60 ml) cream, you might like it as much as I did. But I’d reduce the sugar to 1/2 cup (100 gr) the next time.