Chocolate Truffle Ice Cream

Ingredients

Chocolate Liquor

• 1/3 cup cocoa
• 1/3 cup water
• 1/3 cup sugar
• 1 oz bittersweet chocolate

Ice Cream Base

• 1 1/2 cup milk
• 1 Tablespoon cornstarch
• 1 3/4 cup cream, divided
• 1/2 cup sugar
• 1/4 teaspoon salt

Truffles

• 1/2 cup heavy cream
• 6 ounces bittersweet chocolate chips

Instructions

1. Fill a large bowl with ice water and set aside. Begin by making chocolate liquor; combine cocoa powder, water, and 1/3 cup sugar in a small saucepan. Place saucepan over medium-low heat and bring to a low boil, whisking constantly. As soon as you see bubbles, remove from heat and add bittersweet chocolate. Let sit for 2 minutes and then stir chocolate liquor until smooth.
2. Whisk chocolate liquor and salt in a medium bowl and set aside.
3. In a small bowl, whisk 2 Tablespoons milk and cornstarch, set aside. Combine remaining milk, cream, and 1/2 cup sugar in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes.
4. Remove milk mixture from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into medium bowl with chocolate liquor; whisk to combine. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight.
5. To make truffle swirl, heat heavy cream in a microwave for 30 seconds to 1 minute (until hot). Remove cream from microwave and add chocolate chips to cream. Allow mixture to sit for a couple minutes so chocolate chips melt. Stir to combine. Refrigerate until firm.
6. Once ice cream base is chilled, pour into ice cream maker and churn according to manufacturer’s instructions. Remove truffle swirl from refrigerator while ice cream is churning; separate into small truffle balls (this process is messy but worth it). Sprinkle a small layer of truffle balls into a freezer-safe container and lightly spoon a layer of ice cream on top. Continue to alternate layers of truffles and ice cream until the container is full, swirling with a spoon. Freeze until firm, at least 4 hours.