Silky Smooth Chocolate Ice Cream

Wow.  I had no idea.  You can make the smooth on your tongue, blissful ice cream without eggs!  Although S. is famous for her egg-tempered ice cream, I, on the other hand, dread those recipes and have mostly avoided doing those kinds of ice cream recipes, favoring Peanut Butter or cream cheese recipes that don’t require near the patience.  On a summer visit, S. left me a copy of Saveur magazine and within it’s pages was a beautiful article on homemade ice cream by Jeni of “Jeni’s Splendid Ice Creams at Home“.  Wow, again.  So here’s the method and the recipe.  Be amazed it can be so simple to have something this wonderful, this easy.

Chocolate Ice Cream

Place 3 tablespoons cream cheese in a small bowl and let warm to room temperature.

Whisk together in a small bowl:

1/4 cup whole milk

4 teaspoons cornstarch

This will be called a “slurry”.

Set aside.

In another bowl, whisk together:

1 1/4 cup heavy cream

1 3/4 cup whole milk

Add 2/3 cup sugar

Pour in 2 tablespoon corn syrup

Blend in 1/4 teaspoon salt

Pour this mixture into 4 quart saucepan and bring to a boil over medium heat.  Cook for 4 minutes. Use your timer.

Stir in your slurry.

Bring back to a boil and cook for about 2 minutes, until thickened.

Add 1/4 cup of the hot milk mixture to the cream cheese.

Whisk until smooth.

Blend together.

At this point, you have a plain ice cream base….I couldn’t resist adding my favorite chocolate to the recipe.

2 ounces bittersweet chocolate

Stir until chocolate is fully incorporated.

Pour ice cream base into a Ziploc freezer bag.  This is a messy without some help to keep the bag open while you pour, just letting you know :).  Submerge sealed bag in a bowl full of ice water.

When mixture is fully chilled,  process in your ice cream maker.


Did I say “Wow”?



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Filed under Eating well, Special Desserts

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