While everyone of you is probably busy thinking about the Super Bowl game, I am already busy thinking about Valentine. I am not sure why, but Valentine's day almost associated with chocolate and roses. Coincidently, those two things are happen to be my favorite too. So, for this coming "love" day, I had an idea of sharing an ice cream recipe that is so luxurious, smooth and silky, and I hope it will melt your love heart's, as I do mine :)
To make it into the original Jeni's Gucci Muu Muu ice cream, you either have to purchase the book, which I can guarantee that you'll treasure it, or I can just give you hints that curry powder, shredded coconut, and fine sea salt are the ingredients added to the original recipe. I also need to point out that I replaced regular milk with goat milk just to see if this would affect the texture, and the taste of the ice cream. To my note, it did not seem to, although I noticed that the ice cream seem to melt just a tad quicker, but not sure if that something to do with the goat milk I used. As for the chocolate require for this recipe, you don't have to use Valrhona, use any good chocolate that you are fond of and most importantly the one you feel that you can afford to buy. Just make sure that you use minimum 55% bittersweet chocolate, and unsweetened cocoa powder.
Gucci Muu Muu Ice Cream
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.