Description
This rich ice cream is for serious chocoholics only!
Ingredients
Units
Scale
- 5 large egg yolks
- 2 cups heavy cream
- 1/4 cup cocoa powder
- 2 TB black cocoa powder
- 1/2 tsp espresso powder
- 8 oz semi sweet or dark chocolate, chopped or chips
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Add the egg yolks to a small heatproof bowl and set aside.
- Add the heavy cream to a medium saucepan or saucier, and set over medium heat. Whisk in the cocoa, black cocoa and espresso powder, stirring frequently to dissolve the cocoa as the cream heats up.
- Bring the cream and cocoa to a low boil and remove the saucepan from the heat. Whisk in the chopped chocolate until smooth, and scrape out the chocolate mixture into another larger heatproof bowl. It should be large enough to hold the finished ice cream base, I used a 2 1/2 quart size. Set aside.
- Add the whole milk, sugar, salt and vanilla extract to the saucepan, and set it back over medium heat. Don’t worry if there’s still a little leftover chocolate from before, it’ll dissolve into the milk as it warm up!
- Stir the milk to dissolve the sugar as it heats up. When you start to see wisps of steam rise from the surface, pour the hot milk into a heatproof measuring cup with a pour spout.
- Slowly stream the hot milk into the egg yolks, whisking constantly to temper the eggs. Once all the milk has been added, pour the tempered egg mixture back into the saucepan. Continue to cook over medium low heat, stirring constantly, until the mixture reaches 180 degrees F.
- Strain the custard through a fine mesh sieve, directly into the chocolate mixture from before. Whisk until smooth. Allow the finished ice cream base to cool to room temperature.
- Once cooled, add the chocolate base to a loaf pan or storage container and cover tightly. Freeze for at least 4 hours, preferably overnight. Allow the frozen ice cream to sit out for 10-15 minutes before scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 246
- Sugar: 25 g
- Sodium: 114.8 mg
- Fat: 14.8 g
- Saturated Fat: 8.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 27.8 g
- Fiber: 2 g
- Protein: 4.1 g
- Cholesterol: 99.9 mg