Spicy Dark Chocolate Ice Cream -Eggless

Ice cream is happiness condensed.~ Jessi Lane Adams.

One of the most loved and versatile desserts is a chocolate ice cream.

My mother sometimes made egg less version of ice creams with corn flour.She would not use any churners but just stick it in the freezer. And what I remember is that these ice creams turned out to be pretty good ,in any case as kids what mattered was just the ice cream!!

This chocolate ice cream is quite similar to that old, egg-less version ,the only addition being cream cheese and corn syrup.This method has been developed by Jeni Splendid in which she has made sure that there is no scope for any ice crystals.Milk and cream are boiled to remove any water and corn starch is added to absorb if any water remains. The method is quick and easy. 

The dark, spicy chocolate ice cream is quite creamy and soft in texture. The coffee used is South Indian Filter coffee which gives a nice earthy aroma and a little-more-than-dash of cayenne pepper that gives a slight kick to this most delicious ice cream.I just love the idea of a little spice when paired with any chocolate.A conscious effort to make an egg less dessert!! 

This is the first time that I have tried this methodof ice cream so the changes made were minimal.

Ice cream Base

2 cups          Milk

1 cup            heavy cream
1.5 cups        sugar
2 Tbsp          light corn syrup

Slurry

1.5 Tbsp       corn flour

2 Tbsp          milk

3 Tbsp          cream cheese

1/2 tsp         cinnamon powder
1/2 tsp         cayenne pepper
A pinch of salt

Chocolate syrup

1/2 cup       filter coffee -can use espresso 

1/2 cup       sugar
1/2 cup       cocoa
60 gms       dark chocolate -chopped

For Chocolate syrup: Boil all the ingredients for a minute and keep it aside.

Prepare the slurry with corn flour and milk and keep it aside.

Mix cream cheese with cinnamon powder, cayenne pepper and a pinch of salt.

Bring all the ingredients of ice cream base to a boil and let it simmer for 4-5 minutes. Add the slurry and boil for another minute or so till it thickens.

Strain this into the cream cheese and spices and blend well with a hand blender.Put it into a container and freeze it until cold or put it in a ziplock bag and put it in a container for 30 minutes which is full of ice.

Churn in an ice cream maker.