Deep Chocolate Ice Cream
  • 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
  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.
Recipe by Gracious Rain at