So first I teased you on Facebook with a picture of me churning vanilla bean ice cream (which my brother admitted looked like a toilet LOL!), then I posted my Kulfi recipe, and now I’m sharing a Chocolate Ice Cream recipe! I’m sorry (not really), but this wonderful weather and a recent addition to my cookbook collection has got me pumped and ready to churn (ice cream, that is)! This recipe comes directly from the ice cream guru himself, David Lebovitz. His book, The Perfect Scoop, is one of my new favorite cookbooks, and I find that his recipes are some of the few where I don’t have to adapt or change anything. I’ll stop yammering on and let you see for yourself…
Chocolate Ice Cream
Yield: 1 Quart
- 5 egg yolks
- 2 cups heavy whipping cream, divided
- 3 tablespoons unsweetened Dutch-processed cocoa powder
- 5 ounces semi-sweet chocolate, chopped
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- ½ teaspoon vanilla
Set aside a large ice bath and strainer for later use.
Lightly whisk egg yolks in a medium bowl and set aside.
Combine 1 cup of the cream with cocoa powder in a medium saucepan. Warm over medium heat and whisk to thoroughly incorporate the cocoa. Once the cream mixture comes to a boil, reduce heat to medium-low and summer for 30 seconds, whisking constantly. Remove pan from the heat, add chocolate, and stir until smooth. Stir in remaining 1 cup of cream. Transfer mixture to a large bowl and set aside.
In the same saucepan, warm milk, sugar, and salt over medium heat. Once steaming, slowly pour the warm milk into the egg yolks (tempering), whisking constantly. Add warmed yolk and milk mixture back to the saucepan and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spatula (check for doneness by running your finger across the coated spatula. If your finger leaves a trail that doesn’t flow back together, the custard is done). Pour the custard through the strainer into the chocolate mixture. Add vanilla and stir until smooth. Place the bowl over the ice bath and cool completely.
Once the custard has cooled, transfer to the refrigerator and chill for several hours. Freeze in ice cream maker according to manufacturer instructions.