Deep Chocolate Ice Cream

What is “Deep Chocolate Ice Cream” you say?

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It’s the kind of chocolate ice cream that people eat in slow, deliberate silence. It’s the kind of chocolate ice cream that makes peoples’ eyes flutter–just a bit–like they are sinking into some kind of trance. It’s the kind of chocolate ice cream that will make you run right out and get an ice cream freezer for yourself–if you haven’t already.

Oh, you can come to my place and taste some of ours—but I’ll warn you—beyond a heaping spoonful, we don’t share so good.

Just read the ingredients and see if they don’t send you shopping, at a sprint…of your own free will.

Deep Chocolate Ice Cream

Ingredients:

3 cups whipping cream

1/3 cup plus 2 tablespoons cocoa

1- 1/2 teaspoons pure vanilla extract

2 ounces semisweet chocolate, chopped

4 large egg yolks

1-1/2 cup white sugar

Directions:

In a small saucepan gradually whisk together the whipped cream and cocoa powder until it is smooth.  Place over medium-high heat and bring the mixture to the scalding point (the milk begins to foam up). Remove from heat. Add the chopped chocolate and stir until the chocolate has completely melted.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy. Gradually pour the hot  mixture into the whipped egg yolk mixture, making sure you keep beating so the eggs don’t curdle.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold–preferably overnight.

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Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer’s instructions.

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Once made, transfer the ice cream to a chilled container and store in the freezer for a few hours or for as long as you can stand it.

Take it out when no one is around.

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Hide somewhere.

Make sure you have a big spoon.

Deep Chocolate Ice Cream
 
Ingredients
  • 3 cups whipping cream
  • ⅓ cup plus 2 tablespoons cocoa
  • 1- ½ teaspoons pure vanilla extract
  • 2 ounces semisweet chocolate, chopped
  • 4 large egg yolks
  • 1-1/2 cup white sugar
Instructions
  1. In a small saucepan gradually whisk together the whipped cream and cocoa powder until it is smooth.
  2. Place over medium-high heat and bring the mixture to the scalding point (the milk begins to foam up).
  3. Remove from heat.
  4. Add the chopped chocolate and stir until the chocolate has completely melted.
  5. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy.
  6. Gradually pour the hot mixture into the whipped egg yolk mixture, making sure you keep beating so the eggs don't curdle.
  7. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.
  8. Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract.
  9. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold--preferably overnight.

 

16 Replies to “Deep Chocolate Ice Cream”

  1. Chocolate isn’t even my favorite… but this was pretty darn good!!! 🙂 I was surprised at how rich it was… yUUUm!!! Another freaking great recipe!!!

  2. I bought 2 ice cream makers and broke both bowls before I ever go a chance to use them. I only have the bases for both. I will come to you house to try this recipe. Maybe I’ll have to buy anothe ice cream maker. It looks really good.

  3. I positively adore our ice cream makers…yes, I said makers. Homemade ice cream is incredible. We’re going to make Root Beer pretty soon here. Go get a new Ice Cream Freezer–you’ll be so glad you did. heh, heh, heh.

  4. Pingback: Three years ago…

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