Chocolate Ice Cream
Ingredients
1 can (14-ounce/400 grams) sweetened condensed milk
3/4 cup (180 grams) whole milk
3/4 cup (180 grams) heavy cream
6.2 ounces (175 grams) bittersweet chocolate (70% cacao), chopped finely
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder
1/2 teaspoon (4 grams) instant espresso powder (or 2 tablespoons freshly-brewed espresso)
1 teaspoon (5 grams) vanilla extract
A pinch of fine sea salt
5 teaspoons (12 grams) cornstarch
2 tablespoons (30 grams) cold water
Method
In a heavy-bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined. Set the pan over medium-high heat and bring to a boil. Take off heat and add the chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
Mix cornstarch and cold water in a bowl with a fork until completely dissolved, and add to the ice cream base. Whisk until combined.
Place the pan over medium-high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8-10 minutes.
Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don’t worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly–preferably overnight–in the refrigerator.
Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal; put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.
