A rich eggless ice cream with an even balance of chocolate and coffee flavour.
Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1½ cups of heavy cream, ½ of a cup of sugar, 2 tablespoons of corn syrup, 1 double shot of espresso and ⅓ of a cup of dark chocolate buttons. Bring to boil and let simmer for 4 minutes. Remove from the heat, pour in the cornflour slurry and cook until thick. Place the mixture in a blender with 45g (1½ oz) of cream cheese and ⅛ of a teaspoon each of salt, xanthan gum (optional) and guar gum (optional). Blend until very smooth and refrigerate, preferably overnight, before churning. Freeze for at least 4 hours after churning.
michelle picker cooks 