Jeni's Splendid Ice Creams in Columbus, Ohio, has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop calls for both cocoa powder and bittersweet chocolate.
Ingredients
FOR THE ICE CREAM BASE:
- 2 cups milk
- 4 tsp. cornstarch
- 1 cup heavy cream
- 1⁄2 cup sugar
- 2 tbsp. light corn syrup
- 1⁄4 tsp. kosher salt
- 3 tbsp. cream cheese, softened
FOR THE CHOCOLATE SAUCE
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup brewed coffee
- 1⁄2 cup sugar
- 1 1⁄2 oz. bittersweet chocolate
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Instructions
Step 1
Make the ice cream: In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
Step 2
Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.
Step 3
Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.
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