I consider myself a self-appointed ice cream connoisseur, minus the nose in the air. Earned through, what else? Experience! Some titles are so painful to earn, aren't they?




When I say this is rich, I'm not exaggerating. I had to name it after the richest folks I could think of.


The best way to eat ice cream with chunks (in my humble opinion) is to press a spoonful against the roof of your mouth using your tongue. As it melts, the ice cream runs down your throat and swirls through your mouth, but the chunks remain trapped. Then, crunch, crunch, crunch, done! Repeat an indecent number of times...




Knowing people actually bite ice cream makes me cringe. If you're with me, you'll have to try my roof-pressing method.


If you want an ice cream with pure chocolate flavors, substitute the peanut butter chips with more bittersweet chocolate.




"Richer than the Buffett's" Chocolate Ice Cream
Adapted from Jeni's Splendid Ice Creams at Home
Yield: 2 quarts

Chocolate Syrup
1/2 cup unsweetened cocoa
1/2 cup coffee
1/3 cup sugar
1 1/2 ounces bittersweet chocolate
Ice Cream Base
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon sea salt
1 cup heavy cream
1/3 cup sugar
2 tablespoons honey
Stir-Ins
1/3 heaping cup bittersweet chocolate chips
1/3 cup peanut butter chips (I used Reese's)

for the syrup:
In a small saucepan over medium heat, combine the cocoa, coffee, and 1/3 cup sugar. While stirring occasionally, bring to a boil and allow to boil for 30 seconds. Remove from heat, stir in the 1 1/2 ounces of chocolate, and let it sit for 5 minutes. Stir until the chocolate is fully melted.

for the ice cream base:
Whisk together 2 tablespoons of milk with the cornstarch in a small bowl. In a medium heat-proof bowl, whisk together the chocolate syrup, cream cheese, and salt. In a medium saucepan over medium heat, bring the remaining milk, heavy cream, 1/3 cup sugar, and honey to a boil. Allow to boil for 4 minutes then remove from heat and slowly whisk in the cornstarch mixture. Return the pot to medium heat and bring back to a boil, allowing to thicken slightly. Remove from heat.

Whisk the hot ice cream base into the chocolate syrup until smooth. Cover and refrigerate until chilled through, at least 2 or 3 hours.

Pour the cold ice cream into the ice cream maker and process according to the manufacturer directions.