Another hot week! 98˚F (37˚C) today. I know I really shouldn’t be complaining about California weather while the rest of the country is suffering from tornado, snow, and rain storm. But this year weather has been really weird and not normal. Two weeks ago, we had record-breaking heat. Last week, our temperatures were below average. And this week, another round of record-breaking temperatures. Too odd. With that drought situation, let’s cross our fingers that we don’t have a big fire today.
To keep cool, I have been drinking a lot of iced water and smoothies. And ICE CREAM too! A scoop of cold and sweet ice cream is the way to help cooling down. This milk chocolate ice cream is really creamy and rich. It is every chocolate lover’s dream! I found this recipe on Jeni’s Splendid Ice Creams at Home. This is the 2nd recipe that I try from this cookbook. Just like the 1st one (Roasted Strawberry and Buttermilk Ice Cream), the ice cream turned out amazing! The ice cream is a lot creamier than normal ice cream, which is very nice. If you love ice cream, you really should get this book and try some of the recipes.
Meanwhile, stay out of the heat and keep cool! Enjoy your ice cream! (No matter what weather you have, you should still have some ice cream.) 🙂
Milk Chocolate Ice Cream (Adapted from Jeni’s Splendid Ice Creams at Home)
1 quart ice cream
– 1 cup whole milk
– 1 tablespoon plus 1 teaspoon cornstarch
– 2 ounces bittersweet chocolate (between 55% – 70% cocoa) (chopped)
– ¼ cup heavy cream
– 1 cup evaporated milk
– 2/3 cup sugar
– 2 tablespoons light corn syrup
– 1/3 cup unsweetened cocoa powder (sifted)
– ¼ teaspoon salt
- Place the chocolate in a large heatproof bowl. Set aside.
- Pour 1 cup of milk in a measuring cup. Scoop 2 tablespoons of milk from the measuring cup to a small bowl and pour rest of the milk in a 4-quart saucepan. Stir the 2 tablespoons of milk with the cornstarch until smooth.
- In the saucepan with the milk, add the cream, evaporated milk, sugar and corn syrup. Whisk together. Bring the mixture to a rolling boil over medium-high heat. Once it is in a rolling boil, whisk in the cocoa powder until incorporated and continue to boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch mixture. Return the saucepan to heat and bring the mixture to a boil over medium-high heat until slightly thickened, stirring with a spatula, about 1 minute. Remove from heat.
- Slowly whisk in the hot milk mixture into the chocolate. Add salt and whisk until the chocolate is melted. Let the mixture cool to almost room temperature, stirring occasionally. Place the bowl in the fridge uncovered until cool. Cover the bowl with a plastic wrap until ready to use.
- Pour the cold mixture into the ice cream machine and follow the machine instruction. Once the ice cream is ready, transfer the ice cream to an airtight container. Press a sheet of parchment paper or wax paper directly against the surface of the ice cream. Close with a lid. Freeze until firm, at least 4 hours. Scoop and serve.
- Use good quality chocolate and cocoa powder.
- When boiling the milk, keep a close eye on the liquid. Milk can bubble up fast and boil over. Turn down the heat when that happens.