When I got an e-mail that OXO was doing an ice cream campaign I couldn't wait to get the full scoop (heh) ! I was pumped to be chosen for #IceCreamForOXO and even more excited to be doing my first sponsored post with a brand I truly love. I already have tons of OXO tools, but what I loved about this campaign is I would have never purchased some of things that were sent to me, like the Mini Measuring Beakers Set, and now I am hooked on them!
I was able to use every tool in my goodie box! The Angled Measuring Cup held my milk and cream, the Mini Chopper was used for pulverizing 60% dark Taza Chocolate, and the Small Silicone Spatula handled scooping creamy ice cream from mixer to Locktop Medium Square freezer proof container. I even repurposed the Sugar Dispenser to hold the crispy dark chocolate Valrhona pearls before they were dispersed throughout the ice cream. My favorite tool by far is the Stainless Steel Ice Cream Scoop. It is super heavy and the flat edges that act like a cross between a scoop and a gelato blade in a spork-esque cross.
Holy moly - Chocolate Trinity is one of my favorite ice creams of all time. The inspiration comes from the OG Trinity which is made by Publix (the most amazing supermarket chain found in the SE part of the country). A couple years ago my roommate discovered it and brought home a gallon. We proceeded to polish off that gallon and quickly became obsessed. Trinity - dark chocolate ice cream, fudge ripple, and fudge cups - quickly became a staple that occupied our freezer for the remainder of our lease.
Since Publix does not exist in New England where I now reside, I was missing my Chocolate Trinity and chose to put my own spin on it for #IceCreamForOXO. My version is made with 60% Dark Chocolate Taza Ice Cream and a recipe from the incredible Jeni's Bauer's Cookbook. I added a chocolate crumb found in the Milk Bar cookbook, and crispy chocolate Valrhona pearls. It is a dark, rich Trinity of perfection.
from Jeni's Splendid Ice Creams at Home
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1+1/2oz bittersweet chocolate (55%-70%), finely chopped
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1+1/2oz (3 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt
1 cup heavy cream
1/2 cup sugar
2 tablespoon light corn syrup
from Momofuku Milk Bar
1/3 cup flour
1/2 teaspoon cornstarch
1/4 cup sugar
1/3 cup cocoa powder
1/2 teaspoon kosher salt
3 tablespoons butter, melted
1/4 cup Dark Chocolate Pearls
White Chocolate Candy Melts
For the Ice Cream Base
- Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat., stirring to dissolve sugar, and boil for 30 seconds. Remove from heat, add the chocolate, and let stand for 5 minutes. Stir the syrup until smooth. Set Aside
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth.
- Combine the retaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in a large bowl filled with ice and water. Let stand, adding more ice as necessary for 30 minutes
For the Chocolate Crumb:
- While ice cream base is chilling, preheat the oven to 300 degrees.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
- Add the butter and paddle on low speed until the mixture starts to come together in small clusters
- Spread the clusters on parchment paper or a Silpat lined baking sheet. Bake for 20 minutes, breaking up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
- Let the crumbs cool completely before using in ice cream.
Making the Ice Cream:
- Pour the ice cream base into the frozen ice cream canister and spin until thick and cream. I have the KitchenAid Stand Mixer Ice Cream Attachment and spun it for 20 minutes.
- Pack the ice cream into a storage container, layering the chocolate crumb and dark chocolate pearls as you go.
- Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze until firm - at least 4 hours but best overnight.
- When ready to serve, dip sugar cones in melted white chocolate candy melts and roll in chocolate sprinkles and let harden in fridge for 2-3 minutes (optional)
Disclosure: I received complimentary tools from OXO for this campaign. This post contains affiliate links - I earn a small percentage from any purchase you may make if you click them. All writing and opinions are my own. Thank you for supporting the sponsors who make this blog possible!