Chocolate Ice Cream

Makes 1 quart

1 can (14-ounce/400 grams) sweetened condensed milk
3/4 cup (180 grams) whole milk (full fat milk, 3.5 - 4% butterfat)
3/4 cup (175 grams) heavy cream (whipping cream, 36 - 40% fat)
6 ounces (170 grams) bittersweet chocolate, chopped finely (bittersweet - extra dark, more than 35% chocolate liquor, 65 - 70% cocoa)
1/4 cup (25 grams) cocoa powder
1/2 teaspoon instant espresso powder (or two tablespoons freshly-brewed espresso)
1 teaspoon vanilla extract
A pinch of fine sea salt
5 teaspoons (12 grams) cornstarch ( best to follow 12g on weighing scale)
2 tablespoons cold water

To garnish:
Very fruity extra virgin olive oil
Smoked sea salt flakes

1) In a large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined. Set the pan over medium-high heat and bring to a boil.

2) Take off heat and add the finely-chopped chocolate, cocoa powder, instant espresso powder, vanilla extract and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.

3) Mix cornstarch and cold water in a bowl with a fork until completely dissolved, and add to the ice cream base. Whisk until combined.

4) Place the pan over medium-high heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, for 8-10 minutes.

5) Transfer to a heatproof bowl and set aside, uncovered, to cool for half an hour. Don't worry if a skin forms on top. When the bowl is cool enough to handle, cover with plastic wrap and chill thoroughly--preferably overnight--in the refrigerator.

6) Before transferring the chilled ice cream to the freezer, stir or whisk to dissolve the skin on top and scrape into a container. Cover with plastic, this time pressing the wrap against the ice cream to create an airtight seal; put the lid on (or cover with an additional layer of plastic wrap) and freeze until firm enough to scoop.

* This is from A Cup of Jo. Although it makes an awesome ice-cream, it does freeze to pretty hard! You'll have to thaw it out a bit to serve. When you do serve it, it's really more of a fudge. So rich and really pretty good. However, my husband prefers the Chocolate Pudding instead.