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Dark Chocolate Ice Cream with Chocolate Chunks

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You know that saying…fight fire with fire?  Well, today we are fighting ice with ice (cream).  Yes, I realize it’s been incredibly cold this week…who would’ve thought, in the middle of January in the Midwest!  Ever since I got the KitchenAid Ice Cream Maker attachment and Jeni’s Splendid Ice Creams at Home, I’ve been more ice cream-obsessed than ever and I refuse to let Mother Nature stop me…

Dark Chocolate Ice Cream

Dark Chocolate Ice Cream (with Chocolate Chunks)

{Jeni’s Splendid Ice Cream’s at Home, Jeni Britton Bauer}
Ice cream maker required*

Makes 1 very full quart

There are a few steps to get ready to make this ice cream — it’s slightly more intensive than making the sorbet, but it’s definitely worth it. If you’re using an ice cream maker with a freezing canister, make sure that you’ve had the canister in the freezer for 24 hours before making your ice cream. Keep it in there until you have all of your ingredients prepped per the directions below.

Ingredients

For the chocolate syrup:

1/2 cup unsweetened cocoa powder (use a good quality brand — I used Ghirardelli)
1/2 cup brewed coffee
1/2 cup sugar
1-1/2 ounces bittersweet chocolate (55% to 70% cacao), finely chopped

Step 1: Prep the chocolate syrup

Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil for 30 seconds, and then remove from heat. Add the chopped chocolate, and let sit for five minutes. Then, stir until smooth and set aside.

For the 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
Chopped dark chocolate, for stirring in (I used about 4 ounces)

Step 2: Prepare the ice cream base

Pour the whole milk into a 4-quart saucepan. If you don’t have a 4-quart saucepan, you can use a 3-quart, but be sure to watch the mixture carefully when boiling so it doesn’t overflow. Remove 2 tablespoons of milk from the saucepan, and pour into a small bowl. You can set the saucepan of milk aside for now. Add cornstarch to the small bowl of milk and whisk to create a smooth slurry.

In a medium bowl, whisk the cream cheese, warm chocolate syrup, and salt until smooth.

Fill a large bowl with ice and water. Set aside.

Food Blog December 30th 212

Step 3: Cook

To the saucepan of milk you had set aside, add the heavy cream, sugar, and corn syrup and bring to a rolling boil over medium-high heat. Boil for 4 minutes exactly. Stir just occasionally to keep the milk from burning at the bottom of the pan. 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.

Step 4: Chill the mixture

Gradually whisk the hot milk mixture into the chocolate-cream cheese mixture until smooth. Pour the mixture into a 1-gallon plastic freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice if necessary, until chilled, about 30 minutes.

Step 5: Freeze the ice cream

Pour the ice cream base into the frozen canister of your ice cream maker by snipping the bottom corner of the bag. Spin on low speed (“Stir”, Speed 1) until thick and creamy, about 25 minutes.

Dark Chocolate Ice Cream

At this point, the ice cream will start pulling away from the sides of the canister, and it will have a consistency almost like a Wendy’s Frosty. Feel free to eat it at this point, but if you can wait, you’ll have some delicious hard-packed ice cream later on!

Scoop the ice cream into a storage container, layering in sprinkles of chopped dark chocolate as you go. Alternatively, you can layer in scoops of smooth peanut butter in between layers of the chocolate ice cream — these will harden with the ice cream and create nutty swirls of flavor.

Press a piece of parchment (or wax) paper to the top, and seal the canister with an airtight lid. Freeze in the coldest part of your freezer (the back) until firm, at least 4 hours. If you want a softer ice cream, you can pull it out and eat some at about 2 hours. From here on out, let it sit out for about 10 minutes before scooping so it can soften up a bit.

Dark Chocolate Ice Cream Scoop

Tell us in the comments section, what is YOUR favorite ice cream flavor?

Enjoy! Jaime

One thought on “Dark Chocolate Ice Cream with Chocolate Chunks

  1. Pingback: Saturday Stew: Some Favorites « 5-to-9 Foodies

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