David Lebovitz: Jeni Bauer’s Chocolate Ice Cream

This is one of the best chocolate ice cream recipes to have in your repertoire. It’s creamy, smooth, not too sweet, and just the right balance of chocolate and milkiness; it tastes somewhat like eating a Cadbury’s Dairy Milk bar (made in England, not North America), when they still used cream rather than modified/powdered milk ingredients. It’s truly satisfying, and good results are more consistently achieved than other chocolate ice cream recipes I’ve tried.

Recipe source: here.

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David Lebovitz: Jeni Bauer's Chocolate Ice Cream
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
litre
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
litre
Ingredients
Instructions
  1. Make a slurry with a little milk and cornstarch.
  2. In a large saucepan, heat remaining milk, cream, evaporated milk, sugar, and corn syrup to a slow boil. Whisk in cocoa powder, then let cook for 4 minutes.
  3. Whisk in cornstarch slurry, then cook one minute, stirring constantly, until slightly thickened.
  4. Remove from heat and add chopped chocolate and salt, stirring until chocolate is smoothly melted. Stir in vanilla or chocolate extract.
  5. Chill mixture in refrigerator until completely cold.
  6. Churn in ice cream maker according to manufacturer’s instructions.
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