Dark Chocolate Ice Cream Recipe

This is a dark chocolate ice cream recipe that is decadently rich and deep. Totally the ultimate chocolate ice cream: sinfully rich and euphorically chocolaty.



Forget about calorie-counting here. This is a go-all-out indulgence. Just accept it. Enjoy it.

And swoon …


2 cups heavy cream

2 cups whole milk

1 vanilla beans, halved lengthwise

8 large egg yolks

3/4 cup sugar

1/4 teaspoon salt

1/3 cup of unsweetened Dutch-process cocoa

7 oz of high-quality (at least 72%) bittersweet chocolate, chopped

1. Heat cream and milk in small sauce pan until hot, but not simmering.
   
   
2. Scrape seeds out of a vanilla bean into the milk.
   
   
3. Take pan off stove.
   
   
4. Beat egg yolks, sugar and salt with an electric mixer until white and foamy.
   
   
5. Add cocoa to egg mixture and mix well.
   
   
6. Pour half a cup of hot milk slowly into the egg mixture. Mix.
   
   
7. Slowly pour in the remainder of the milk and cream and mix.
   
   
8. Return mixture to pan and cook until it reaches about 82 C (180F). The mixture should coat the back of a spoon and when you run your finger through the custard film on the spoon, the line you make should remain there.
   
   
9. Fit a sieve over the smaller bowl.
   
   
10. Place the chopped chocolate in the smaller bowl.
    
    
11. Pour the custard into the sieve and strain over the chocolate.
    
    
12. Mix custard and chocolate well, until chocolate is melted and the mixture is uniform in color.
    
    
13. Place the bowl in a larger one filled with ice.
    
    
14. Let it cool, stirring often. Transfer to refrigerator until well chilled.
    
    
15. Pour custard in ice cream maker.

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