One word to sum up this ice cream: AH-MAZING! It has the deep, silky-smooth richness of dark chocolate without any of the bitterness. After the ice cream finished mixing in the ice cream machine my husband gave it a little taste test and I seriously had to pry him away from the ice cream canister to get him to stop eating it before it was completely ready! One thing I love about this ice cream is that it doesn’t leave that waxy film on the roof of your mouth, score!
Cook’s Note: Use the best quality chocolate you can afford to get quality results (I used Ghirardelli).
Decadent Dark Chocolate Ice Cream
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder sifted
5 ounces bittersweet chocolate chopped fine
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
In a medium saucepan add 1 cup of the cream and the cocoa powder, whisking to blend the cocoa. Bring the mixture to a boil, and reduce heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add in the chopped chocolate, let it stand for 2 minutes and then stir until smooth. Stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (at least 3 hours), and then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
Place the ice cream in containers and freeze for at least 2 hours before serving.
Makes a little more than 1 quart
Source: The Perfect Scoop