National chocolate ice cream day is June 7th so in the spirit of semi-legitimate national holidays we thought we would share with you one or our favorite recipes for chocolate ice cream. Here’s a little secret, the Match Maker LOVES Jeni’s Ice Cream, it is a bit of an addiction. So we took a look at the Jeni’s Splendid Ice Creams at Home cook book and decided to make our take on her darkest chocolate ice cream using Match Chocolate’s single origin Nicaragua dark chocolate- Bisiesto 68% to amp up the chocolate flavor we also use our Nicaragua cocoa. Check out our events page to see when our next pop up is so that you can get the cocoa and chocolate to make this great ice cream.
To make ice cream at home we use the Kitchenaid Ice Cream Attachment to save space in our appliance cupboard. It works great without taking up too much space. Be sure that you have the cannister of whatever ice cream maker you use in the freezer for at least 24 hours before making ice cream and follow the specific manufacturer’s instructions for your machine.
Making cones is possible with a little arts and crafts and we recommend the America’s Test Kitchen version though we switched out the vanilla extract for half as much almond extract this time and it was great. To make things simple we opted for the easier route of making cone cups, just as much of a tasty crunch with half the hassle. By taking the cookie round off the sheet tray and immediately sticking them in a small bowl to cool and harden you will have cone cup to enjoy your ice cream in. You can find the tutorial we used to make cones here. We hope you enjoy, and happy national chocolate ice cream day!
This ice cream is a chocolate lover's dream! Adapted from the Jeni's Splendid Ice Cream at Home cook book we used Match Chocolate's single Origin Dark Chocolate and cocoa powder to make this sweet summer treat.
- 2 cups whole milk
- 1 tablespoon corn starch you can substitute tapioca starch
- 3 tablespoons cream cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup you can substitute tapicoa syrup, but this helps witht he final texture
- 1/2 cup unsweetened single high quality cocoa powder we used Match Chocolate Nicauragua Cocoa
- 1/2 cup warm brewed coffee
- 1 1/2 oz dark chocolate If you are using a Match Chocolate full size bar, you should use the whole thing
-
Combine the cocoa, coffee and sugar in a small saucepan, bring to a boil over medium heat, stir to dissolve the sugar, and boil for 30 seconds. Remove from heat, mix in the chocolate, and let stand for 5 minutes.
-
Mix about 2 tbsp of the milk with the cornstarch in a small bowl to make a slurry, set aside.
-
Whisk the cream cheese into the warm chocolate syrup, and salt in a medium bowl until smooth.
-
Combine the remaining milk, cream, sugar, and corn syrup in a larger than you think you need saucepan (so it doesn't boil over). Bring to a boil over medium-high heat, and boil for 4 minutes, while whisking. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, whisking until slightly it is thickened, about 1 minute. Remove from the heat.
-
Gradually whisk the hot milk mixture into the cream cheese and chocolate mixture until smooth. Pour the mixture into a 1-gallon resealable freezer bag and submerge the sealed bag into an ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. You can also put the bag of ice cream batter in the fridge until you are ready to spin it but make sure you chill it down in the ice bath first.
-
Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy, following the manufacturer’s directions. If you are using the kitchenaid ice cream attachment be sure to start the mixer before you start pouring so that it doesn't seize up.
-
Put the ice cream into a storage container, I find it best to first pre-chill my containers in the freezer. After putting the ice cream in the container press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours, but better over night.
Leave a Reply