Double Chocolate Ice Cream Recipe
- 11 years ago
This is a cooked custard ice cream - so it takes a little bit of planning… but the results are well worth it! Nothing, we repeat, nothing beats home-made ice cream!
Makes about 1 quart
2 cups (500 mL) 35% cream
3 Tbsp (45 mL) unsweetened cocoa powder
5 ounces (150g) bittersweet or semisweet chocolate
1 cup (250 mL) milk (Homo or 2%)
¾ cup (175 mL) granulated sugar
Pinch of salt
5 large egg yolks
½ tsp (2 mL) vanilla extract
Heat 1 cup of the cream with the cocoa powder in a saucepan, whisking to thoroughly blend in the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and mix in the chopped chocolate, stirring until it's smooth. Stir in the remaining cup of cream and pour the mixture into a large bowl, scraping the saucepan completely.
In the same saucepan warm the milk, sugar, and salt. While that's heating, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat, until the mixture thickens and coats the back of the spatula (around 170°F on an instant-read thermometer). Pour this custard mixture into the chocolate and stir until smooth, then stir in the vanilla.
Refrigerate overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart
2 cups (500 mL) 35% cream
3 Tbsp (45 mL) unsweetened cocoa powder
5 ounces (150g) bittersweet or semisweet chocolate
1 cup (250 mL) milk (Homo or 2%)
¾ cup (175 mL) granulated sugar
Pinch of salt
5 large egg yolks
½ tsp (2 mL) vanilla extract
Heat 1 cup of the cream with the cocoa powder in a saucepan, whisking to thoroughly blend in the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and mix in the chopped chocolate, stirring until it's smooth. Stir in the remaining cup of cream and pour the mixture into a large bowl, scraping the saucepan completely.
In the same saucepan warm the milk, sugar, and salt. While that's heating, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat, until the mixture thickens and coats the back of the spatula (around 170°F on an instant-read thermometer). Pour this custard mixture into the chocolate and stir until smooth, then stir in the vanilla.
Refrigerate overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.