Today, I'm sharing another ice cream recipe! This one comes from a book that my friends Sarah and Adam got me for my birthday. (Hi, guys!)
The book is called Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. This book has some really unique and interesting ice cream recipes in it. It also gives suggestion based on the time of the year. To that, I say, thanks for the suggestion, but I'm making whatever I want whenever I feel like it...like today!
One of her "Autumn" recipes, along with such concoctions as Plum Pudding Ice Cream and Sweet Potato Ice Cream with Torched Marshmallows, is what sounds like a simple, straight-forward chocolate recipe. She calls it "The Darkest Chocolate Ice Cream in the World."
Ingredients:Chocolate syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate (55% to 70%), finely chopped
Ice cream base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 cup heavy cream
1/2 cup sugar
2 tablespoons light corn syrup
Directions:
First, there's some prep work to do.
For the chocolate syrup:
Combine the cocoa, coffee, and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Boil for about 30 seconds.
Remove from heat, add the chocolate, and let stand for 5 minutes.
Stir until smooth and then set aside.
For the ice cream base:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth.
Now that the prep is done, you're ready to start cooking.
In a saucepan, combine the remaining milk (1 3/4 cups plus 2 tablespoons), the cream, sugar and corn syrup. Bring to a rolling boil and cook for about 4 minutes.
Remove from heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture until the cream cheese mixture until smooth. Cover mixture with plastic wrap and let chill thoroughly in the fridge.
Once the mixture is chilled, follow your ice cream maker's instructions!
Oh, and while you're waiting for the ice cream to freeze, make some chocolate chip cookies...
Pictures:
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| Combine cocoa, coffee, and sugar in a saucepan |
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| After chocolate has been added and stirred until smooth |
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| Milk and cornstarch |
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| Mix to create a slurry |
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| Whisk cream cheese, salt, and chocolate syrup until smooth |
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| Cream cheese mixture |
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| Milk, cream, sugar, and corn syrup |
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| Thickened base |
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| Whisk milk mixture into cream cheese mixture |
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| Another shot |
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| Finished base ready to be chilled |
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| Once chilled, add to ice cream machine |
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| Ready to put in the freezer |
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| Remember those chocolate chip cookies? This is why. |
Tips:
Really, just one. There is coffee in this recipe and you can control the level of earthiness in the final product depending upon what kind of coffee you use. I used a really good coffee that I got in Valencia, Spain, and it still comes through pretty deep in the final ice cream. If you want a more subtle flavor, use a weaker coffee!
Also, this book calls for an ice bath to chill the ice cream base. Forget that, who has the counter space? And we don't have an ice machine in our freezer, so...Chilling in the fridge worked just fine for me!
I would like to offer my services as a taste tester.
ReplyDeleteThese ice cream sandwiches are not only absolutely delicious but such fun to serve. It's always a party with one of Kyle's recipes....a must try!
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