the milkiest chocolate ice cream

I don't know what I was thinking but I hardly used my ice cream maker this summer.. I blame getting a vitamix, there were so many other delicious frozen things to be had in that. But now that summer is nearly over (is it all the way?), i've had my ice cream maker working over time. I feel like I can't stop until i've made all the recipes in Jeni's splendid ice cream at home book. It's the easiest ice cream recipes i've made (no eggs!) and also the most delicious. We had some friends over to share this and added a spoonful of homemade peanut butter too. Everyone said it beat Tillamook far and away.. which is saying a lot. Jeni gets all the credit though!

The milkiest chocolate ice cream

1 cup whole milk

1 tablespoon plus 1 teaspoon cornstarch

2 ounces bitterswet chocolate (55% to 70% cocoa)

11/4 cups heavy cream

1 cup evaporated milk

2/3 cup sugar

2 tablespoons light corn syrup

1/3 cup unsweetened cocoa powder

1/4 teaspoon fine sea salt

1. Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

2. Chop the chocolate and place it in a medium bowl.

3. Fill a large bowl with ice and water.

4. Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.

5. Remove the pan from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

6. Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.

7. Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.

8. Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.

9. Pack the ice cream into a resealable container, press a sheet of parchment directly against the surface of the ice cream, and seal with an airtight lid. Stash it in the coldest part of your freezer until firm, at least 4 hours