Chocolate Ice Cream

By tulawdog

Ingredients

• 8 ounces good-quality semi-sweet chocolate, chopped
• 3 1/2 cups half and half
• 1 tablespoon plus 1 teaspoon cornstarch
• 2 ounces cream cheese, softened (about 1/4 cup)
• 1/4 cup sugar
• pinch salt

Preparation

Step 1

Set up an ice bath in a large bowl.
In a small bowl, mix 2 tablespoons of the half and half with the cornstarch.
In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Pour just enough of the hot milk over the chopped chocolate and and cream cheese to cover it. Stir until chocolate is melted and the mixture is thick and silky. Add the salt. Gradually add the remaining hot milk mixture.
Set the bowl in the ice water bath and let stand, stirring occasionally, until cooled off, about 20 minutes.

Pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Freeze an additional two hours (or more) in an airtight container. Will keep for about a week if sealed properly.