Super Dark Chocolate Stracciatella Ice Cream

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Super Dark Chocolate Ice CreamMaking ice cream is a labor of love and unlike most recipes, you probably spend more in ingredients than you would even if you bought Haagen Daaz or Ben & Jerry’s.  It also happens to be one of the easiest ways to make a showstopping dessert because the flavor of homemade ice cream is far and away better than anything you will buy in a store.

Growing up there was a pharmacy my parent’s would frequent called Thrifty’s (Now Rite-Aid). There wasn’t anything really special about the store with the exception of the ice cream station in the store where they would serve up scoops of ice cream. Now, I love dessert as much as the next person, but ice cream was never something I would go out of my way for UNTIL we got to Thrifty’s. My dad would always get the chocolate chip ice cream, which was delicious of course, but the best flavor by far was the cherry chocolate chip. Why is this story relevant? Because both those flavors had the chocolate added in like a Stracciatella ice cream would. Basically what that fancy name means is when the ice cream is 75% of the way frozen, you pour in a thin stream of chocolate and it breaks apart in tiny little pieces all through the ice cream as it continues to churn. Trust me when I say, this is the way you want to enjoy an ice cream with chocolate mixed in.

This recipe for super dark chocolate ice cream comes from the maker of my absolute favorite flavor of ice cream, Goat Cheese with Cherries, and is an indulgent treat that will spoil you from all other chocolate ice creams.  Jeni’s Ice Cream, whose recipe this is, is going through a really rough time at the moment. Twice in the last couple of months they have discovered listeria in their ice cream manufacturing facilities and have completely shut down production. They found it because they are very thorough and before it caused anyone to fall sick, but it is a pretty bad situation for them right now since they are not a huge company like the major ice cream manufacturers out there.

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This ice cream is special because it is made with both cocoa powder and bittersweet chocolate. I change it up by pouring more melted bittersweet chocolate into the mixture as it is churning in the ice cream maker, which makes the little Stracciatella streaks of chocolate throughout.

It also happens to be another recipe in a series of posts leading up to this beauty. So let’s make some ice cream already!

Combine 1/4 cup milk and cornstarch in a small bowl. In a saucepan mix the remaining milk, cream, corn syrup (or make a homemade version like I did… just check out the tip below!), sugar and salt. Bring the mixture to a boil over medium high heat. Cook for 4 minutes, then pour in the milk and cornstarch mixture. Cook for an additional 2 minutes until thickened.Milk Cooking
Put cream cheese in a bowl and pour in a half cup of the hot milk into it. Let sit for 10-15 seconds Whisk it together until completely smooth.Cream Cheese

To make the chocolate sauce:
Put cocoa, coffee, and sugar into a saucepan and bring to a boil over high heat. Ice Cream MixCook for 30 seconds. Stir in the 1 1/2 ounces of bittersweet chocolate and stir until completely smooth.Ice Cream BaseCombine the chocolate sauce with the ice cream base. Put the mixture into the refrigerator to cool. Alternately you can put it in the freezer to cool faster, but don’t let the mixture freeze. When the mixture is cold pour it into your ice cream maker and churn as you normally do in your machine. Once the mixture has started freezing a little, after 10 minutes or so, pour in the melted chocolate in a thin pour. This will make chocolate streaks in your ice cream.Chocolate Ice Cream

Super Dark Chocolate Ice Cream
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Super Dark Chocolate Ice Cream

Thick, rich, eggless dark chocolate ice cream that will spoil you from eating any other chocolate ice cream! Uses chocolate three ways!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 Quart
Author Dinner, then Dessert

Ingredients

  • 2 cups whole milk
  • 4 teaspoon cornstarch
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup (I use a homemade thick simple syrup for this instead by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup, which I use two tablespoons of and I normally use the rest to make some lemonade)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cream cheese , softened
  • 1/2 cup unsweetened cocoa
  • 1/2 cup brewed coffee
  • 1/2 cup sugar
  • 1 1/2 ounces bittersweet chocolate
  • 3 ounces bittersweet chocolate , melted for pouring into base while in the ice cream maker

Instructions

  1. Combine 1/4 cup milk and cornstarch in a small bowl.
  2. In a saucepan mix the remaining milk, cream, homemade corn syrup, sugar and salt.
  3. Bring the mixture to a boil over medium high heat.
  4. Cook for 4 minutes, then pour in the milk and cornstarch mixture.
  5. Cook for an additional 2 minutes until thickened.
  6. Put cream cheese in a bowl and pour in a half cup of the hot milk into it. Let sit for 10-15 seconds Whisk it together until completely smooth.
  7. To make the chocolate sauce:
  8. Put cocoa, coffee, and sugar into a saucepan and bring to a boil over high heat.
  9. Cook for 30 seconds.
  10. Stir in the 1 1/2 ounces of bittersweet chocolate and stir until completely smooth.
  11. Combine the chocolate sauce with the ice cream base.
  12. Put the mixture into the refrigerator to cool. Alternately you can put it in the freezer to cool faster, but don't let the mixture freeze.
  13. When the mixture is cold pour it into your ice cream maker and churn as you normally do in your machine.
  14. Once the mixture has started freezing a little, after 10 minutes or so, pour in the melted chocolate in a thin pour. This will make chocolate streaks in your ice cream.

Dinner then Dessert TIPSCorn syrup is not an ingredient I use/keep in my pantry but I do make a fair share of recipes that originally call for it. In place of corn syrup I use a homemade thick simple syrup made by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup and since I only need 2 tablespoons for this recipe I used the rest to make lemonade! You can also store it in a jar, it is just sugar water after all!eatenYum.

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