Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
WHO: drbabs is a longtime Food52er from Long Island.
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WHAT: The silkiest, most luscious chocolate ice cream you'll ever make.
HOW: Make an egg-less custard base, using cornstarch as a thickener -- then freeze.
WHY WE LOVE IT: If you're a chocolate-lover, then you've found your soul mate. And we love the technique that comes along with the recipe -- using cornstarch as a thickener for an ice cream base yields a product, as drbabs says, that is all about the ingredients.
3 cups half and half, divided (or you can use 1 1/2 cups of heavy cream and 1 1/2 cups of whole milk) 3/4 cups dutch process cocoa powder 1 cup sugar 1 pinch kosher salt 1/2 teaspoon powdered espresso 3 tablespoons cornstarch 1 teaspoon vanilla extract 6 ounces bittersweet chocolate, chopped 3 tablespoons creme de cacao or liqueur of your choice