Dark Chocolate Ice Cream

"Super rich and creamy with a hint of cinnamon. Can be made with or without an ice cream maker."
 
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Ready In:
3hrs 30mins
Ingredients:
8
Yields:
2 litres
Serves:
10-12
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ingredients

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directions

  • Place milk, cream, chocolate, cocoa, cinnamon and vanilla in a saucepan over low heat. Stir frequently, until chocolate has melted and mixture begins to simmer. The mixture will separate into a dark milky layer, with a lighter foamy layer on top.
  • Meanwhile beat egg yolks and sugar together until pale and creamy.
  • Add quarter to half of the hot chocolate mixture to the eggs, whisking to avoid egg mix setting. If lumps occur, strain through cheesecloth.
  • Return egg mixture to saucepan, and cook over low heat until mixture coats the back of a metal spoon.
  • Remove from heat and allow to cool, before chilling a minimum of two hours, preferably overnight. To avoid a skin forming, place cling wrap on top of the custard.
  • Whip the mixture in a chilled bowl until light and fluffy. It should resemble a runny chocolate mousse.
  • If using an ice cream maker, churn according to your machine instructions.
  • To make without an ice cream maker, place in freezer for an hour, until edges are set but the centre is frozen. Remove and whip a high speed in a chilled bowl. Repeat until the desired consistency is achieved, around 2 to 3 times.
  • This ice cream will freeze harder than commercial preparations. To serve after the first day, remove from freezer 20 minutes early to soften slightly.

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Reviews

  1. Made this one without the use of an ice cream maker ~ A little more prep time, but easy enough! ABSOLUTELY GREAT TASTING! Didn't have to worry about it freezing too hard, 'cause after I got it to the right consistency I opened my doors to the neighbors & it was all gone before it had a chance to melt! Definitely a keeper rercipe! [Tagged, made & reviewed in New Kids on the Block]
     
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