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Get Started - 100% free to try - join in 30 secondsWHAT: The silkiest, most luscious chocolate ice cream you'll ever make.
HOW: Make a custard base using cornstarch as a thickener, then freeze.
WHY WE LOVE IT: If you're a chocolate-lover, then you've found your soul mate. And we love the technique that comes along with the recipe -- using cornstarch as a thickener for an ice cream base yields a product, as drbabs says, that is all about the ingredients.
3 cups Half and Half, divided (or you can use 1.5 cups of heavy cream and 1.5 cups of whole milk)
3/4 cups Dutch Process Cocoa Powder
1 cup sugar
1 pinch kosher salt
1/2 teaspoon powdered espresso
3 tablespoons cornstarch
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped
3 tablespoons creme de cacao or liqueur of your choice
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