Dark Chocolate Ice Cream

I still can’t get over the fact that I can make ice cream whenever I want. The first one I wanted to do, of course, is chocolate… no dark chocolate! This recipe was inspired by Brown Eyed Baker and makes about 1 quart (but if you serve some of it immediately you can store the rest in a cute pint-size container, like these, which is what I did).

2 cups heavy cream
3 tablespoons unsweetened cocoa powder
5 ounces dark chocolate
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, then freeze it in your ice cream maker according to the manufacturer’s instructions*.

*Mine was a KitchenAid ice cream maker and it is as simple as put the attachment on, turn the setting on ’2′ and pour in the liquid mixture and wait for about 20 minutes (or until it is your desired consistency. You can definitely make it more “soft serve” or thicker based on how long you let it go for and if you want to serve immediately or freeze.

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