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Chocolate Ice Cream
1 c whole milk
4 t corn starch
1 c heavy cream
1 c evaporated milk
2/3 c sugar
2 T light corn syrup
1/3 c unsweetened cocoa powder, natural or dutch-process
3 oz bittersweet or semi sweet chocolate, chopped
1/4 t sea salt
1/2 t vanilla extract (or 1 t chocolate)
Directions:
make a slurry of your corn starch and a little milk in a small bowl.
In a 4 qt saucepan heat the rest of the milk, cream, evaporated milk, sugar, corn syrup. When mixture comes to a moderate boil, whisk in cocoa and let it cook at a moderate boil for 4 minutes. After 4 minutes whisk in the slurry cook for one minute stirring constantly until slightly thickened.
Remove from heat stir in chopped chocolate and salt, stir until completely melted and smooth. Stir in extract.
Pour mixture into ziploc bag, then submerge bag into a bowl filled with ice and let sit for 30 minutes. I placed the whole bowl into the fridge, my kitchenaid directions kept stating how important it is to keep everything as cold as possible.
Remove bag from ice and pour mixture into your ice cream maker following their operational directions. I squeezed the mixture away from one corner snipped the bag and was able to empty the bag into the maker easily.
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