Dark Chocolate Ice Cream

"This is a really rich creamy dark chocolate ice cream from the Joy of Cooking, 75th Anniversary Edition (2006). I found it on a blog where they had decided it was the best dark chocolate ice cream. I had some nice Scharffen Berger's semisweet chocolate squares I wanted to use up, and this recipe looked like it would do the trick. Turned out really wonderful, hope you will enjoy it as well."
 
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photo by rsh1106 photo by rsh1106
photo by rsh1106
Ready In:
45mins
Ingredients:
7
Yields:
5 cups
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ingredients

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directions

  • Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
  • Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
  • Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
  • Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.) Whisk in heavy cream and vanilla.
  • Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!).
  • Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes).

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