Chocolate Ice CreamI actually wanted to post a sketch but things have been a bit hectic lately with the blizzard and our internet acting up. Long story short, I haven’t digitized the sketch yet. So in lieu of that, here’s a really delicious chocolate ice cream I made the other day (I know, they’re SO related). The recipe is from David Lebovitz’s site which he actually adapted from Jeni Bauer’s book, Jeni’s Splendid Ice Creams at Home.  I normally make ice cream with an egg-based custard but after trying this method I’m a bit torn.

After cooking it on the stove I had a bunch of chocolate lumps but I just poured it in my Ninja Prep blender for a few seconds and it was smooth as silk. I also ended up making strawberry-filled chocolate cupcakes that night to go along with it. Yum! Ok, maybe that was a bit too much chocolate…but is there such a thing?

Creamy Chocolate Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 qt (approx)
  • 1 cup (250 ml) whole milk
  • 4 teaspoons corn starch
  • 1 cup (250 ml) heavy cream
  • 1 cup (250 ml) evaporated milk (unsweetened condensed milk)
  • ½ cup (130 gr) sugar
  • 2 tablespoons (60 gr) light corn syrup
  • ⅓ cup (35 gr) unsweetened cocoa powder, natural or Dutch-process
  • 3 ounces (85 gr) bittersweet or semisweet chocolate, chopped
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract or 1 teaspoon chocolate extract
  1. Making a slurry by mixing a few tablespoons of the milk with the corn starch in a small bowl, until smooth.
  2. In a 4-quart (4l) saucepan, heat the rest of the milk, cream, evaporated milk, sugar, and corn syrup. When the mixture comes to a moderate boil, whisk in the cocoa powder, then let it cook at a modest boil for 4 minutes.
  3. After four minutes, whisk in the corn starch slurry then continue to cook for one minute, stirring constantly with a spatula, until slightly thickened.
  4. Remove from heat and add the chopped chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla or chocolate extract.
  5. Transfer the ice cream mixture into a zip-top plastic bag then submerge the bag into a bowl filled with ice, and let sit until cool, about 30 minutes. (If necessary, add more ice during the cooling period.)
  6. Remove the bag from the ice bath and wipe off any excess water. Pour the mixture into the canister of an ice cream maker, then freeze according to the manufacturer’s instructions.
* I didn't use a plastic bag to cool the mixture. Instead, I placed it in a heat-resistant bowl then placed that over a larger bowl of ice water to cool it down.