Dark Chocolate Ice Cream
- Reviews 1
Ready In: 3 hrs 30 mins
Serves: 10-12
Yields: 2 litres
Ingredients
- 8 egg yolks
- 1 1⁄2 cups caster sugar
- 600 ml cream
- 600 ml milk
- 180 g dark chocolate
- 1 tablespoon cocoa
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
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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