Dark Chocolate Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1 quart
Ingredients
  • 1 cup (250 ml) whole milk
  • 2 egg yolks
  • 2 cups (500 ml) heavy cream / heavy whipping cream
  • ¼ cup (30 g) plus 1½ tbsp of cocoa powder
  • ½ cup (112 g) caster sugar
  • 8 ounces (226 g) dark chocolate, chopped (I'm using 78% dark chocolate)
  • 1 tsp vanilla essence
  • ½ tsp salt
Instructions
  1. In a large bowl, Whisk together the eggs, set aside.
  2. In a medium saucepan, add the milk, cream, sugar, salt and cocoa powder, bring to boil and turn off heat. Add in the chopped chocolate in 3 batches, making sure each batch is dissolved before adding another.
  3. Add a ladle of the semi-cooled mixture into the egg mixture and whisk until smooth. Add in the remaining and continue to whisk constantly.
  4. Return the chocolate and egg mixture into the saucepan and turn the heat to medium high. Whisk continuously until mixture thickens. Remove from heat.
  5. Return the chocolate and egg mixture into the saucepan and turn the heat to medium high. Whisk continuously until mixture thickens. Remove from heat.
  6. Place a fine mesh strainer over a bowl and slowly pour the mixture through the strainer to sieve out clumps. We want the texture of our ice cream smooth and silky.
  7. Once it is done, stir in the vanilla. Chill the mixture at least for 2 to 3 hours in the fridge.
  8. Pour the mixture into the ice cream machine. Follow the instructions that come with the machine and wait for the end product to be ready.
  9. After the ice cream machine has worked its magic, transfer the soft serve into a container. If you want to add in any mix-ins, this will be the time.
  10. Chill for another 3 hours in the freezer and you are ready to kick back and enjoy this decadent dark smooth chocolatey goodness.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2014/09/05/dark-chocolate-ice-cream-2/