• Freezing ice cream into a smooth mass is a process. Math and Science is required.

  Jeni.

Syrup

• combine coffee, cocoa and sugar in a small sauce pan. bring to the boil for 30 seconds.
• remove and let stand for 5 minutes.
• stir until smooth. set aside.

Ice Cream base

• mix 2 table spoons of the milk with the cornstarch to make a smooth slurry.
• whish the cream cheese, warm syrup and salt until smooth.
• get a large bowl and fill with ice for the chilled ice bath.

Cook

• combine milk, cream, sugar and corn syrup over medium heat.
• boil for 4 minutes.
• remove from heat and add the slurry.
• return to heat. stir with heat resistant spatula until thickened. about one minute.

Chill

• slowly add the hot milk mixture into the cream cheese mixture until smooth.
• pour the mixture into a one gallon freezer bag and submerge the sealed bag into the ice bath.
• let rest for 30 minutes

freeze

• pour the ice cream base into the frozen canister and spin until thick.
• freeze for 4 hours.