Ingredients
2cupswhole milk
4tspcornstarch
1cupheavy cream
½cupsugar
2tbsplight corn syrup
¼tspkosher salt
3tbspcream cheese,softened
½cupunsweetened cocoa
½cupbrewed coffee
½cupsugar
1½ozbittersweet chocolate
3ozbittersweet chocolate,melted
Preparation
Combine ¼ cup of milk and cornstarch in a small bowl.
In a saucepan, mix the remaining milk, cream, homemade corn syrup, sugar and salt. Bring the mixture to a boil over medium high heat.
Cook for 4 minutes, then pour in the milk and cornstarch mixture.
Cook for an additional 2 minutes until thickened.
Put the cream cheese in a bowl, then pour in a half cup of the hot milk into it. Let sit for 10 to 15 seconds, then whisk it together until completely smooth.
Place the cocoa, coffee, and sugar into a saucepan, then bring to a boil over high heat. Cook for 30 seconds.
Stir in the 1½ ounces of bittersweet chocolate, then stir until completely smooth.
Combine the chocolate sauce with the ice cream base.
Place the mixture into the refrigerator to cool.
When the mixture is cold, pour it into the ice cream maker and churn.
Once the mixture has started to freeze a little, after 10 minutes or so, pour in the melted chocolate in a thin pour.
Serve cold, and enjoy!
