The Very Best Chocolate Ice Cream

This ice cream is a dream: silky smooth, rich and deeply chocolaty. I played around and used malted milk, espresso powder and a little bit of miso to amp things up a bit. The final result almost tastes exactly like frozen chocolate pudding. Give it a try and let me know what you think!

Ingredients:

• 40g skim milk powder

• 30g malted milk powder (I used the one from Ovaltine)

• 30g cocoa powder

• 1 tsp espresso powder

• 150g heavy cream

• 350g whole milk

• 50g glucose syrup

• 1 Tbsp vanilla bean paste (or ½ of a scraped vanilla pod)

• 1 tsp white miso

• 120g sugar

• 60-70g egg yolks (about 4 yolks)

Instructions:

1. Whisk together skim milk powder, malted milk powder, cocoa and espresso in a small bowl. Set aside.

2. Stir together cream, milk, glucose syrup, vanilla paste and miso to a large dutch oven. Heat over medium-low until it’s simmering and steamy (but not boiling). Ladle a splash of this warm milk into the bowl of milk powders and whisk until no clumps remain. Whisk mixture back into warm milk until well combined. Cover with a lid to keep warm.

3. In a large bowl, whisk together sugar and egg yolks until light and fluffy. Beat in miso. 

4. Ladle in a few large spoonfuls of the warm milk, whisking vigorously until smooth. Pour this egg mixture back into the milk pot and heat over medium-low to 170-180F, whisking constantly. You’ll know this mixture is ready when it coats the back of a spoon.

5. Strain mixture into a heat-proof container and allow to cool slightly before covering and chilling for at least 4 hours (overnight is best!).

6. Churn in an ice cream maker. It takes about 25 minutes with my Kitchenaid ice cream maker attachment. Transfer to a container and freeze overnight to firm up (although it’s also very nice and soft right out of the ice cream maker too!)