Chocolate Ice Cream

Serves : 4-6

Comments: This recipe creates an intense, not very sweet chocolate flavor. Feel free to use a combination of bittersweet, and semisweet chocolates. For example, I used 3 ounces of Theo Chocolate 91% Cacao and 2 ounces of Ghirardelli semisweet chocolate.

 

Ingredients:

  • 2 cups heavy cream
  • 1 cup milk
  • 5 ounces bittersweet or semisweet chocolate, chopped
  • 1/2 cup sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract

Instructions:

Combine 1 cup of cream, the milk, chocolate, and 1/4 cup of sugar in a medium saucepan. Heat, stirring regularly, until the chocolate melts and steam rises from the mixture. (You may still have small particles of chocolate suspended in the milk solution.) Remove mixture from heat.

In a medium-sized bowl, whisk together the remaining 1/4 cup sugar with the egg yolks until the mixture is thick and evenly blended. Slowly whisk in 1/2-cup of the hot melted chocolate mixture, and then gradually whisk that mixture into the saucepan with the melted chocolate mixture. Next, whisk in the remaining cup of heavy cream. Cook the mixture over medium-low heat, stirring constantly, until the mixture reaches 175-180 degrees F or is slightly thickened. (Perform the "custard" test: if the mixture forms a thick coating on the back of a spoon that holds the outline of your finger after you swipe it through, you're good.) Do not let the mixture boil!

Strain the mixture through a fine seive into a bowl and stir in the vanilla. Place plastic wrap over the top so it touches the surface (to prevent a skin from forming) and chill the mixture in the refrigerator for a few hours until thoroughly cold. At this point, the mixture will have the consistency of pudding.

Place the chilled custard into an ice-cream maker, following the manufacturer's instructions to finish.