Chocolate Ice Cream
Read my review of this recipe.
Ingredients:
- 2 cups heavy cream, divided
- 3 tablespoons unsweetened cocoa powder
- 5 ounces bittersweet or semi sweet chocolate, chopped
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
Directions:
Warm 1 cup of the heavy cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend the cocoa. Bring to a boil, then reduce the heat and summer at a very low boil for 30 seconds, whisking constantly. Remove from the heavy, add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer over the top of the bowl. Set the bowl over an ice bath.
Warm the milk, sugar, and salt in the same saucepan.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the chocolate mixture until smooth, and stir in the vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (8 hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes 1 quart of ice cream.
Nutrition:
Substitutions:
Fold in some marshmallows and peanuts (or chocolate covered peanuts!) for Rocky Road Ice Cream.
I used 1 cup cream, 1 cup half-and-half, and 1 cup of whole milk.
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
