Deep Dark Chocolate Ice Cream

27 May

This is a recipe for my father-in-law. He is a thorough chocoholic, with no pretensions of anything else. If a sweet has no dark chocolate component, it has no allure for him. My in-laws are visiting and I felt this a perfect time to try this recipe. I adapted it to make it even more chocolatey.


  • 2 1/2 c milk
  • 3 tbsp cornstarch
  • 1/2 c heavy cream
  • 1 c sugar
  • 2 tbsp corn syrup
  • 1/4 tsp salt
  • 3 tbsp cream cheese
  • 3 oz excellent dark chocolate
  • 1/2 c unsweetened cocoa powder
  • 1/2 c brewed coffee


  • Stir together 1/4 c milk and cornstarch, set slurry aside.
  • In a medium sauce pan, whisk together remaining milk, cream, 1/2 c sugar, salt, and syrup. Bring to a boil over med-high heat, cook for a few minutes, stirring constantly, then stir in slurry, stirring until thickened.
  • Put cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until super smooth. Then pour in remaining mixture and whisk.
  • In a small sauce pan, heat cocoa powder, remaining sugar, and coffee. Bring to a boil. Then take off heat and add dark chocolate, melting and mixing.
  • Once smooth, add chocolate syrup to milk mixture, stirring. Submerge bowl in an ice water bath. Once cool, use ice cream maker to process (don’t discard ice water bath yet!).

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