Yield: slightly less than one 1 quart
Adapted from: David Lebovitz’s Chocolate Ice Cream
This is a milk chocolate flavor. I love that there’s no “don’t let it boil” admonishment and no eggs involved (which you have to cook, but not cook into scrambled eggs while shooting for custard). Go for a nice 50%-70% cocoa content in the chocolate bar. It doesn’t have to be richer than that.
We did the variation that David Lebovitz mentions on his site (resulting from a typo in the book, originally) and are sticking with that because of the extra smooth and dense texture, and a more intense chocolate flavor (owing to the reduced sugar) — more like a chocolate gelato than homemade chocolate ice cream.
Extra trickiness for European kitchens: you need ice (yeah, frozen water) around to make an ice bath near the end of the batter preparation. I’m not sure what other methods you could use to lower your batter temperature while keeping it pourable, but if you have some ideas, please share them in the comments! Before we got our stand-up chest freezer, we never had room in our two midget fridges to keep ice cubes around at the ready. But now we do.
1 cup (250 ml) whole milk
4 teaspoons corn starch
1/4 cup (60 ml) heavy cream — we used whipping cream (Schlagsahne)
1 cup (250 ml) evaporated milk
1/2 cup (100 gr) sugar
2 tablespoons (60 gr) light corn syrup
1/3 cup (35 gr) unsweetened cocoa powder, natural or Dutch-process
3 ounces (85 gr) bittersweet or semisweet chocolate, chopped
1/4 teaspoon sea salt
2/3 teaspoon vanilla extract
- Make a slurry by mixing a few tablespoons of the milk with the corn starch in a small bowl, until smooth.
- In a 4-quart (4l) saucepan, heat the rest of the milk, cream, evaporated milk, sugar, and corn syrup. When the mixture comes to a moderate boil, whisk in the cocoa powder, then let it cook at a modest boil for 4 minutes.
- After four minutes, whisk in the corn starch slurry then continue to cook for one minute, stirring constantly with a spatula, until slightly thickened.
- Remove from heat and add the chopped chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla.
Make an ice bath: Find a smaller metal bowl that will fit into a larger metal bowl. Add ice, along with some cold water, to the larger bowl then set the smaller bowl into the ice. Pour the ice cream mixture into the smaller bowl and stir until completely cool.
The original recipe suggests pouring the batter into a zip-top bag and then submerging the bag in an ice bath for 30 minutes, and we tried this, but it was a PITA to get the batter out of the bag and into the ice cream dasher. And you waste a zip-top plastic bag in the process (either because you cut the corner to squeeze it out, like a pastry bag, or because it’s impossible to get all the batter out of the bag for any possible reuse).
Next time, we’ll use the alternative method with the two metal bowls he mentions (above).
- Pour the now-cooled batter into the canister of an ice cream maker, then freeze according to the manufacturer’s instructions. Transfer to a shallow container. This is a good time to sprinkle stuff on top. We used chocolate shavings, but I think we’ll go with slivered almonds next time for a contrasting flavor. Freeze it for a few hours. Portions will be necessarily small (we’re talking about less than a quart here), but that’s OK given the richness.