The Darkest Chocolate Ice Cream in the World

MAKES ABOUT 1 QUART

INGREDIENTS

FOR THE ICE CREAM BASE: 

2 cups milk

4 tsp. cornstarch

1 cup heavy cream

1/2 cup sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. cream cheese, softened

FOR THE CHOCOLATE SYRUP: 

1/2 cup unsweetened cocoa

1/2 cup brewed coffee (I sub 1/4 C Chocolate Syrup & 1/4 C Milk)

1/2 cup sugar

1 1/2 oz. bittersweet chocolate (55% to 70% Cacao), finely chopped

INSTRUCTIONS

Prep

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Whisk the cream cheese and salt in a medium bowl until smooth, also set aside. 

For Chocolate Syrup:Bring cocoa, brewed coffee (or 1/4 C Chocolate Syrup & 1/4 C Milk), and sugar to a boil in a small saucepan over medium heat; stirring to dissolve sugar, boil for 30 seconds. Remove from heat and stir in chocolate. Let stand for five minutes.

Cook

In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, and corn  syrup; bring to a rolling boil over medium-high heat for 4 minutes; remove from heat and whisk in  cornstarch slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.  

Chill

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.
 Pour mixture into a 1 gallon ziploc freezer bag; seal, and submerge in a bowl of ice water until cold, about 30 minutes.

Freeze

 Pour mixture into an ice cream maker; spin until thick and creamy.  Transfer ice cream to a storage container and freeze until set, at least 4 hours.