Prep 30 mins
Cook 25 mins
This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(
- 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)
- 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.
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.