Sunday, January 22, 2012

Very Chocolate Ice Cream

3/4 cup sugar
1 cup whole milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped*
2 cups heavy cream
1 teaspoon vanilla extract


1. Chill a bowl. I like to use a metal one. Chop chocolate bar in food processor.  (I tried
 grating it, but it kept melting in my hand.)

2.  Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat,
 stirring constantly.  Bring to a simmer. Place the egg yolks into a small bowl.
 Gradually stir in about 1/2 cup of the hot liquid.   Return  egg mixture to the saucepan.
Heat until thickened, but do not boil. Remove from the heat, and stir in the
chopped chocolate until chocolate is melted.

3. Pour into the chilled bowl,  and refrigerate for about two hours until cold,
stirring occasionally.

4.  When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an
ice cream maker, and freeze according to manufacturer's directions.

*I used 1/2 of a 3.5 oz bar of Lindt Excellence Smooth Dark 70% Cocoa bar.


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