Pleasing, milky chocolate with superior creaminess. Just like a bar of fine Swiss milk chocolate.–Jeni Britton Bauer
LC Look Ma, No Eggs! Note
Tasting, they say, is believing. In this instance, it’s not just believing the atrociously bold claim made by the title of this recipe, it’s believing that the atrociously bold claim made by the title of this recipe can be achieved without eggs. We’re believers. What about you?
Special Equipment: Ice cream maker with a frozen canister
Milkiest Chocolate Ice Cream Recipe
- Quick Glance
- 15 M
- 45 M
- Makes about 1 quart
- 1 cup whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 ounces bittersweet chocolate (55% to 70% cocoa)
- 1 1/4 cups heavy cream
- 1 cup evaporated milk
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1. Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- 2. Chop the chocolate and place it in a medium bowl.
- 3. Fill a large bowl with ice and water.
- 4. Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.
- 5. Remove the pan 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 from the heat.
- 6. Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.
- 7. Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.
- 8. Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
- 9. Pack the ice cream into a resealable container, press a sheet of parchment directly against the surface of the ice cream, and seal with an airtight lid. Stash it in the coldest part of your freezer until firm, at least 4 hours. Scoop into bowls, dollop it onto a cone, or simply grab a spoon.
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Milkiest Chocolate Ice Cream Recipe © 2011 Jeni Britton Bauer. Photo © 2011 Stacy Newgent. All rights reserved.