Prep 10 mins
Cook 3 hrs 30 mins
Between Light and Ben's in chocolate intensity, the combination of cocoa and chocolate creates a more complex mouth feel.
- 2 ounces unsweetened chocolate
- 1⁄3 cup unsweetened cocoa powder
- 1 1⁄2 cups milk
- 2 large eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Melt the chocolate in the top of a double boiler over hot but not boiling water.
- Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
- The chocolate may seize or clump- the milk will fix this when it's added.
- Whisk in the milk, a little at a time and heat until completely blended.
- Whisk the eggs in a mixing bowl until light a fluffy, 1-2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Add the cream and vanilla, whisk to blend.
- Pour the chocolate mixture into the cream mixture and blend.
- Cover and refrigerate until cold, about 1 to 3 hours, depending upon your refrigerator.
- Transfer the mixture to you ice cream maker and freeze according to the manufacturer's directions.
OMG...!!! This ice cream is fantastic and so easy to make! Like other reviewers, I heated the milk and added the cocoa to it before stirring it into the melted chocolate. I also tempered the eggs by heating the finished mixture to 160 degrees. We live in Costa Rica, so it's just an added safety measure. Oh, and the bar chocolate was 75 grams (56 grams = 2 oz), but I threw it all in anyways. Maybe that's why this is extra good! Thank you, Steven!
We love this recipe! We have the book and have made all 3 kinds and this is by far the best one. Oh yeah, I end up using my immersion blender to make it smooth and I melt the chocolate and heat it with the milk in a large pyrex cup in my microwave.
Oh...my...god! This is exactly the chocolate flavour I was wanting. So so so good. I did what Jostlori did and heated the milk a little, then mixed the cocoa into that rather than in to the melted chocolate. Then it was a breeze to whisk together. I also put just a little less cocoa then the recipe asked for but it is still perfectly rich and delicious! This recipe is definitely a keeper!