Chocolatey Chocolate Ice Cream
No matter how many new and exotic flavors appear on my ice cream horizon, I always float lazily back to that rich, velvetly, creamy, uniquely chocolatey taste of chocolate. This Chocolatey Chocolate Ice Cream is a great favorite of ours for eating and for dressing up to make fancy ice cream cones!
- Prep time
- 2 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz 70% dark chocolate (113g)
- 1/4 cup boiling water
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 1/2 cups milk
- 1 1/2 cups cream
- pinch salt
- 4 egg yolks, whisked
- 1 tsp vanilla extract
Instructions
- 1
Roughly chop the chocolate. Melt chocolate in bain marie or double boiler.
- 2
When melted scrape into a small pot, add boiling water, cocoa powder, half of the sugar. Cook over low to medium heat, stirring until thoroughly mixed.
- 3
Add milk, 3/4 cup cream, rest of the sugar, salt and stir until thoroughly mixed and slightly steamy.
- 4
Add 1/4 of chocolate mix into the whisked eggs, stirring constantly. Then pour the chocolate egg mixture back into the pot of chocolate.
- 5
Continue to cook over low to medium heat, being sure to keep stirring and scraping the bottom of the pot to prevent custard from burning. The custard is ready when it coats the back of a spoon and you can run your finger through and leave a clear line that doesn't run or drip.
- 6
Remove from heat and add 1 cup cream and stir.
- 7
Pour the ice cream mixture through a sieve to remove any bits of scrambled egg and make sure your ice cream will be as smooth as possible.
- 8
Once cooled to room temp, chill and make ice cream according to your ice cream maker.