INGREDIENTS
2 t (500 ml) of milk
4 c. tsp (20 mL) cornstarch
1 1/2 cup (375 ml) of 35% cream
2 oz (60 g) dark chocolate (70%), chopped
3/4 cup (180 mL) sugar
1/2 cup (125 mL) cocoa
1 c. tsp (5 mL) vanilla
PREPARATION
1. In a small bowl, combine 1/4 cup (60 ml) milk with the cornstarch until dissolved. Book.
2. In a small saucepan, heat 1/2 cup (125 mL) of the cream with the chocolate low fire, stirring occasionally, until the chocolate has melted, without more, about 5 minutes .
3. Meanwhile, in a heavy saucepan, whisk together the remaining milk and cream, sugar, cocoa and vanilla. Bring to a boil over medium heat, stirring often. Reduce heat and cook, stirring, for 4 minutes. Stir in cornstarch mixture and cook, stirring, until the mixture has thickened, about 2 to 3 minutes.
4. Add the melted chocolate and stir until smooth. Put in a bowl, cover the surface directly with plastic wrap and allow to cool to room temperature, then refrigerate for at least 2 hours.
4. Pour into a shallow metal pan, cover directly on the surface and freeze until the mixture is firm but not hard, about 2 to 3 hours. Breaking the mixture into pieces and puree until smooth in a blender.
5. Pour the mixture into an airtight container and freeze for 4 hours or until the mixture is firm. (The ice cream will keep for up to 1 week in the freezer.)
Makes 4 cups (1 L).
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