When it is made well, French silk pie is a rich pie with deep chocolate flavor, not just a box of chocolate pudding in a pie shell. This ice cream is definitely the former: an extra deep chocolate ice cream that is thick and smooth, extremely decadent and dare I say almost guilty? Ok, food should never be guilty but enjoyed with abandon. Make this and enjoy the treat.
- 1 3/4 cup whole milk
- 1 1/4 cup heavy cream
- 3/4 cup brown sugar
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons corn starch
- 2 tablespoons corn syrup
- 1 teaspoon salt
- 2 teaspoons vanilla
- 6 ounces bittersweet chocolate
- Whisk together the milk and cream.
- In a separate bowl, mix the sugar, cocoa powder and cornstarch. Mix until evenly combined and then whisk into the milk mixture.
- Place over medium-high heat, stirring occasionally until the mixture starts to steam. While coming up to a warm temperature cut chocolate into smal pieces and set aside. Continue to whisk and bring the ice cream mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
- Whisk in vanilla and chocolate. Stir until the chocolate is completely melted.
- Cool off slightly, 5-8 minutes.
- Pour into airtight container and chill 8-10 hours.
- To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25.
- Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.
Video and images by The Gray Boxwood