Deep Dark Chocolate Ice Cream
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
14 1/2 cup servings
ingredients
- 2 1⁄4 cups whole milk
- 2 1⁄4 cups heavy cream
- 1 vanilla bean
- 1 1⁄8 cups granulated sugar
- 1 1⁄8 cups dutch process cocoa
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 12 ounces bittersweet chocolate, chopped (I had fantasitc results with Ghirardelli)
directions
- In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
- Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
- Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
- Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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Reviews
-
I didn't think I'd ever say this, but this is WAY too much chocolate! I don't know if there was a typo in the recipe, but after adding 1 1/8 C sugar, 1 1/8 C cocoa, 2 whole eggs, and 2 egg yolks, there was no way to come up with a consistency like mayonnaise. I added an additional whole egg, and egg yolk to avoid the granules that had formed, and thought this had solved the issue. I cooked in to a thick pudding like consistency, and it didn't thicken up any more when I froze it. Overall I'd have to say this recipe was a huge disappointment and would probably not bother with it again.
RECIPE SUBMITTED BY
MSnow
Fredericksburg, Virginia