The milkiest chocolate ice cream in the world

The heat is on ......

Summer is definitely here ugh !

What better way to celebrate ( or not ) summer than having a scoop or three of  your fave ice cream ?!

If is it homemade , so much the better but hey , store-bought is fine  ^___^

I've been planning to make some Vietnamese coffee popsicles since last month when I saw the recipe at the gorgeous blog of Sommer Collier  but sadly I still haven't found a good quality popsicle mould *sigh*

Well , since I still got a lot of time to make those popsicles , ice cream which you just can put in any container is the next best thing to make .....

It melts as fast as the Arctic ice *sigh*

Speaking of container , I bought 3 small glass bottle aeons ago, they were cheap and cute and I just couldn't resist buying some lol 

Then I remember Sonia's gorgeous soy milk pudding late last year using the same small bottle and thought why not put some ice cream in those small bottles ?! You can serve it directly - no need to use ice cream scoop ......

Don't they look pretty cute ?!

According to Jeni Bauer , this ice cream tastes like a bar of fine Swiss chocolate and I couldn't agree more ! Though my idea of fine Swiss chocolate is Lindt chocolate hee hee !

Smooth , luscious , creamy and chocolaty , this ice cream is just like eating Lindt milk chocolate bar ! Trust me , since I'm currently eating this ice cream with some Lindt lol 

If you're wondering about the post title , that's really the name of this ice cream .

Recipe adapted from Jeni's Splendid Ice Creams at Home

Makes about 1 quart

My slight modification in green

1 cup whole milk  1 1/4 cups UHT whole milk 
1 tablespoon plus 1 tsp cornstarch  tapioca starch 
2 oz bittersweet chocolate ( 55 to 70 % cocoa ) Guittard 63 % bittersweet chocolate chips
3/4 cup heavy cream 1/2 cup cream 
1 cup evaporated milk
2/3 cup sugar 1/2 cup 
2 tablespoons light corn syrup 1 tbsp 
1/3 cup unsweetened cocoa powder a combination of Hershey's and Valhrona 
1/4 tsp fine sea salt 1/8 tsp table salt 

* Mix about 2 tablespoons of milk with the cornstarch in a small bowl to make a smooth paste .
 Put chocolate chips in a medium heatproof bowl . Prepare a large mixing bowl and fill it with ice and small amount of water .

* Combine the remaining milk , cream , evaporated milk , sugar and corn syrup in a 4-quart saucepan and bring mixture into a rolling bowl over medium-high heat . Add the cocoa , whisking thoroughly to prevent lumps and continue boiling for 4 minutes .

* Remove from heat and gradually mix in the cornstarch mixture . Bring the mixture back to a boil until thickens , about a minute .

* Gradually whisk in the hot milk mixture into the chocolate . Add the salt and whisk until chocolate is melted . Place over an ice bath to cool completely , stirring from time to time .

* Pour mixture into the ice cream maker and churn until thickens , about 30 minutes or until thick and creamy . Transfer into an airtight container and freeze overnight .