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Milkiest Chocolate Ice Cream

This milkiest chocolate ice cream is made with whole milk, cream, and evaporated milk, and boasts plenty of chocolate flavor thanks to bittersweet chocolate and cocoa powder.

Tasting, they say, is believing. With this milkiest chocolate ice cream, the pleasing, milky chocolate with superior creaminess is just like a bar of fine Swiss milk chocolate. And it’s not just believing the atrociously bold claim made by the title of this recipe, it’s believing that the atrociously bold claim made by the title of this recipe can be achieved without eggs. I stand by that claim–it’s that good.–Jeni Britton Bauer

WHY DO YOU ADD CORN SYRUP TO ICE CREAM?

First things first–light corn syrup isn’t the same thing as high-fructose corn syrup so let us take that out of the equation. High-fructose corn syrup is a chemically processed form of glucose that is used in most processed foods. It’s not sold in grocery stores as a raw ingredient, either. Light corn syrup, however, is simply a sugar that’s been extracted from corn and processed into a liquid form. Corn syrup off the shelf is pure glucose, sometimes with vanilla (light corn syrup) or molasses (dark corn syrup) added. When added to ice cream or frozen treats, it adds a smoothness that you wouldn’t get from sugar alone. Corn syrup keeps sugar from recrystallizing when frozen–which would create that icy, jagged texture you sometimes get in sorbets or ice creams.

Milkiest Chocolate Ice Cream

A silver spoon holding a large scoop of the milkiest chocolate ice cream in the world.

This milkiest chocolate ice cream is made with whole milk, cream, and evaporated milk, and boasts plenty of chocolate flavor thanks to bittersweet chocolate and cocoa powder.

Jeni Britton Bauer

Prep 15 mins

Chill 30 mins

Total 45 mins

Dessert

American

5 / 2 votes

  • Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

  • Chop the chocolate and place it in a medium bowl.
  • Fill a large bowl with ice and water.

  • Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.

  • Remove the pan from the heat and gradually whisk in the cornstarchWhisk slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until it thickens, about 1 minute. Remove from the heat.

  • Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.

  • Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.

  • Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
  • Pack the ice cream into a resealable container, press a sheet of parchment directly against the surface of the ice cream, and seal it with an airtight lid. Stash it in the coldest part of your freezer until firm, at least 4 hours. Scoop into bowls, dollop it onto a cone, or simply grab a spoon.

Serving: 0.5cupCalories: 323kcal (16%)Carbohydrates: 33g (11%)Protein: 5g (10%)Fat: 20g (31%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 64mg (21%)Sodium: 139mg (6%)Potassium: 260mg (7%)Fiber: 2g (8%)Sugar: 28g (31%)Vitamin A: 676IU (14%)Vitamin C: 1mg (1%)Calcium: 152mg (15%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published June 8, 2012

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