I seem to be on an ice cream kick lately and I know it's January and it's freezing outside - but I can't help it - homemade ice cream is just so much better than anything else out there. Plus, I got these cute new bowls from Ikea that look so great with dark chocolate ice cream in them. :)
I cannot even begin to describe how decadent and chocolately this ice cream is. If you like good dark chocolate flavor - you will love this ice cream. Go make some for yourself - now!
- 2 cups heavy cream
- 3 tbsp. unsweetened Dutch-process cocoa powder
- 5 oz. bittersweet or semi-sweet chocolate, chopped (I used Ghirardelli bittersweet chips - no chopping involved!)
- 1 cup whole milk
- 3/4 cup sugar
- pinch of salt
- 5 large egg yolks
- 1/2 tsp. vanilla extract
1. Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly.
2. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream.
3. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl.
4. Warm milk, sugar, and salt in the same saucepan.
5. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
6. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and reaches 170 degrees.
7. Pour custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.
8. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions.
Yields 1 quart.