Ultimate Chocolate Ice Cream
Soft serve creamy chocolate ice cream
The chocolate in the chocolate ice cream
The secret to every good chocolate ice cream is high-quality chocolate, such as Valrhona. In this recipe I use 2 kinds of chocolate: powdered chocolate and cocoa disks. Both are the highest quality. The chocolate powder should be Dutch-processed and high in fat percentage, and the cocoa disks are 70% cocoa (you can go higher if you like the super bitter taste).
Sugars
There are 2 kinds of sugars: regular granulated and corn syrup. The combination creates a soft-serve ice cream, mostly because of the different resistance to freezing each one has. The sugar amount is lower than usual since there's already sugar in the dairy and in the chocolate — I didn't want a sweet flavor to dim the flavor of the chocolate.Dairy
When considering flavor and consistency, the idea is to play between dairies with different fat content, different textures, and different flavors. I created a nice mix using whole milk, heavy cream, condensed milk, and sour cream to get the right dairy balance — one that won't overpower the chocolate but will still be creamy. The mixture is cooked for a few minutes. It's essential for evaporating some of the liquid and getting a creamier ice cream that can hold its texture even after a week in the freezer.
Method
- 1
cooking the mixture· 6 minutes
Mix two tablespoons of the milk with the cornstarch to make a slurry and place a side. Place a large saucepan over high-medium heat and pour in the milk, heavy cream, condensed milk, sour cream, sugar and corn syrup, bring into a moderate boil. Whisk in the cocoa powder and cook for another 4-5 minutes on low-medium heat.
- 2
finishing the chocolate mix· 3 minutes
Add the cornstarch slurry in a slow drizzle and whisk constantly until there is some resistance and mixture thickens. Remove from heat, add the salt, cocoa disks and whisk until smooth. Add the vanilla extract and mix again
- 3
cooling the mixture· 4 hours
Prepare an ice bath, (big bowl with ice and water and a smaller bowl in it) and pour the chocolate mix into the small floating bowl in the bath. Chill for 10-20 minutes, cover and place in the fridge for a minimum of 4 hours, preferably overnight.
- 4
churn the ice cream· 35-45 minutes
Churn the ice cream according to manufacturer's manual. 5 minutes before the end of the designated time, pour in the Rum. Place the chocolate ice cream in a sealed container in the freezer.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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