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Chocolate Ice Cream

Posted on | July 5, 2010 | 3 Comments

If I were stranded on a desert island, I would want chocolate ice cream. If I had to choose a last meal, it would include chocolate ice cream. My favorite dessert is, you guessed it, chocolate ice cream. I have never made it from scratch before now. This chocolate ice cream is special. It is very rich and decadent. Anything made with Dutch-process cocoa powder will be a step above the rest. Dutch-process cocoa powder adds a flavor that you cannot achieve with regular cocoa powder. Problem is, it’s pretty hard to find. I used Droste and I used to be able to find it at World Market but I guess they don’t carry it anymore. Now I order it online. If you find a good deal, you can order several boxes at once (I order 6 at a time) and keep them in the freezer to keep them fresh. I suggest that you keep it in the freezer even if you only buy one box. If you can’t find it, you can use regular cocoa powder in this recipe, but it just won’t be the same.

Chocolate Ice Cream
4 c. heavy cream
6 Tbsp. unsweetened Dutch-process cocoa powder
4 oz. bittersweet chocolate and 4 oz. semisweet chocolate (or 8 oz. of either)
1 c. whole milk
1 c. half-and-half
1 1/2 c. granulated sugar
1/4 tsp. salt
10 large egg yolks
1 tsp. vanilla

Warm 2 cups of the cream with the cocoa powder in a larg saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 2 cups cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Heat the half-and-half, milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. 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 the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Chill the mixture thoroughly in the refrigerator, then freeze it in an ice cream maker according to the manufacturer’s directions. If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out. Place in the freezer until ready to serve. Makes 1/2 gallon of ice cream.

*You can use 2 c. cream, 2 c. half-and-half and 2 c. milk if you want to lighten the ice cream a little bit.

Source: Adapted from Brown Eyed Baker

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