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Author Notes: This is an adaptation of Jeni Britton Bauer's recipe for The Milkiest Chocolate Ice Cream in the World. Without a doubt, this is the creamiest and smoothest ice cream I’ve ever eaten, thanks to Jeni's technique and the addition of goat's milk. The goat's milk's smaller fat molecules are more evenly distributed, leading to the creaminess and smoothness. Even without eggs, it still has the richness of custard-style ice cream. —daisyt13
Makes 1 quart
- 1 1/2 cups goats milk
- 4 teaspoons cornstarch
- 1/4 cup heavy cream
- 1 cup evaporated milk
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 1/3 cup unsweetened cocoa powder, either natural or Dutch-processed
- 2 ounces bittersweet chocolate, chopped
- 2 ounces Nutella or other hazelnut spread
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coffee extract
- Mix a few tablespoons of goat milk and corn starch in a small bowl to make a slurry. Set aside.
- In a saucepan, heat the rest of the goat milk, cream, evaporated milk, sugar, and corn syrup. When the mixture comes to a moderate boil, whisk in the cocoa powder. Let it cook at a modest boil for approximately 4 minutes.
- Whisk in the corn starch slurry and continue to cook for another minute, stirring constantly with a spatula, until slightly thickened.
- Remove from heat and add the chopped chocolate, Nutella, and salt, stirring until the chocolate is completely melted and the Nutella is fully incorporated. Stir in the vanilla and coffee extracts.
- Transfer the ice cream mixture into a zip-top plastic bag and submerge the bag into a bowl filled with ice. Let sit until cool, approximately 30 minutes. Add more ice to the bowl, if needed.
- Remove the bag from the ice bath and pour the mixture into the chilled canister of your ice cream maker and freeze according to the manufacturer’s instructions.
- Store ice cream in a airtight container.
- Adapted from Jeni’s Splendid Ice Creams at Home by Jenni Britton Bauer.
- This recipe was entered in the contest for Your Best Ice Cream