Chocolate Ice Cream

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #6083

August 01, 2012

Categories: Ice Cream Maker,



"Adapted from David Lebovitz-The Perfect Scoop - this icecream is TO DIE FOR! Twently serving is only my esitmated amount I'm really not sure on the exact amount"

Original is 20 servings

Nutritional

  • Serving Size: 1 (47.5 g)
  • Calories 135.4
  • Total Fat - 7.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 22.4 mg
  • Sodium - 35.6 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 0.8 g
  • Sugars - 13.7 g
  • Protein - 1 g
  • Calcium - 16.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Warm 1 cup of the cream with the cocoa powder in a medium 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 1 cup 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.

Step 2

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, 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.

Step 3

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Step 4

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out).

Tips


No special items needed.

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