Dark Chocolate Ice Cream

Transcribed from "Jeni's Splendid Ice Creams At Home".

Ingredients

Chocolate syrup

• 1 cup (85g) unsweetened cocoa powder
• 2/3 cup (160g) brewed coffee
• 2/3 cup (135g) sugar
• 2oz (56g) bittersweet chocolate (55% - 70% cacao), finely chopped

Ice cream base

• 2 cups (454g) whole milk
• 1 tbsp + 2 tsp (12g) cornstarch
• 1 1/2 oz (42g) cream cheese, softened
• 1/4 tsp kosher salt
• 1 cup (227g) heavy cream
• 1/2 cup (100g) sugar
• 2 tbsp (39g) corn syrup

Directions

1. For the chocolate syrup: Combine the cocoa, coffee, and sugar in a small saucepan and bring to a boil over medium heat, stirring constantly to dissolve the sugar. Boil until the syrup beings to bubble (about 10 seconds), then immediately move from the heat, add the chocolate, and let stand for 5 minutes. Stir the syrup until smooth. Set aside.

2. For the ice cream base: Mix about 2 tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese, warm chocolate syrup, and salt ina a medium bowl until smooth.

3. Combine the remaining milk, cream sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.

4. Remove from the 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 heat.

5. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Chill overnight.