The ultimate chocolate ice cream recipe.
- 2 cups heavy cream
- 3 Tablespoons unsweetened Dutch-process cocoa powder
- 5 ounces bittersweet or semisweet chocolate, chopped
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 5 large egg yolks
- ½ teaspoon vanilla extract
- Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
- Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.
- Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator which may take an hour or two. Freeze it in your ice cream maker according to the manufacturer’s instructions.
- If you are in the mood for soft serve, serve it immediately. But, if you want a more hard packed ice cream--store in a freezer proof container for about 10 hours.
Recipe from David Lebowitz