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”.
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.
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”?