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.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
litre
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Ingredients
- 1 cup whole milk 250ml
- 4 teaspoons corn starch
- 1 cup heavy cream 250ml
- 1 cup evaporated milk unsweetened condensed milk, 250ml
- 0.66 cup sugar 130g
- 2 tablespoons light corn syrup 60g
- 0.33 cup unsweetened cocoa powder natural or Dutch-process, 35g
- 3 ounces bittersweet or semisweet chocolate chopped, 85g
- 0.25 teaspoon sea salt
- 0.5 teaspoon vanilla extract or chocolate extract
Ingredients
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Instructions
- Make a slurry with a little milk and cornstarch.
- 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.
- Whisk in cornstarch slurry, then cook one minute, stirring constantly, until slightly thickened.
- Remove from heat and add chopped chocolate and salt, stirring until chocolate is smoothly melted. Stir in vanilla or chocolate extract.
- Chill mixture in refrigerator until completely cold.
- Churn in ice cream maker according to manufacturer’s instructions.
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