Gucci Muu Muu Ice Cream

Source - http://elrasbaking.blogspot.com/2012/02/not-quite-gucci-muu-muu-ice-cream-for.html

Recipe adapted from Jeni’s Splendid Ice Cream at Home

1 cup full fat goat milk

1 tbs + 1 tsp corn starch

2 oz (70%) Valrhona Guanaja chocolate*

1 cup evaporated milk

1/4 cup heavy cream

2/3 cup sugar

2 tbs light corn syrup

1/3 cup Valrhona poudre de cacao* (cocoa powder)

Fit a one gallon size ziplog bag into a 1 quart measuring glass (don’t know what measuring glass is? it look like this). Set aside

Add water and ice cube in to a large bowl to make ice water bath. Set aside.

Make a slurry by combining 2 tablespoon of goat milk and corn starch in a small bowl. Set aside.

Put the remaining goat milk in a large sauce pan along with evaporated milk, heavy cream, sugar, and corn syrup. Set the pan over medium high heat stove, and bring it to a rolling boil.  Add cocoa, whisking until well blended, about 4 minutes. Remove from the heat, slowly whisk in the slurry. Return the pan to the heat, stirring continuously (rubber spatula will do a great job here) until a little bit thickened for another one minute. Remove from the heat. Gradually whisk the hot milk mixture into the chocolate, keep stirring until the chocolate is fully melted. Pour the mixture into ziplock bag, zip it, then submerge in ice bath bowl, add more ice cubes if necessary. Let stand until very cold for about 30 minutes.

Pour the cold mixture into ice cream canister,  process until thick and creamy. Transfer the ice cream into container, press a piece of parchment paper directly on top of ice cream, cover the container with its  airtight lid. Freeze in coldest part of freezer at least 4 hours.