Thursday, April 11, 2013

Deep Dark Decadent Chocolate Ice Cream

Who wants to talk about pet peeves?  Do I see a slew of hands raised?  Yeah I thought so- well take a sec and listen to one of mine:  non chocolaty ice cream.  You know what I mean?   That brown colored ice cream that has a little cocoa powder in it and resembles the flavor that you're looking for but doesn't really satisfy that craving that a good piece of dark chocolate will.  This fact has bothered me for as long as I can remember- I will often turn my little nose up at the idea of chocolate ice cream because really, what's the point?  So after just a little research, I found a recipe- a recipe that looked like it just might deliver the pure chocolate flavor that I wanted.

I have to say- this ice cream blew me away.  It was complex to make, requiring
a lot more time than I had banked on (especially as I neglected to read the recipe all the way through before starting) and with many more steps than any ice cream I've made previously.  However the results were exactly what I was looking for.  Every bite made me feel as though I was experiencing the deep richness of a decadent truffle, just a bit colder.  The consistency was much thicker than regular ice cream, and so just a little bit of this heavenly concoction went a very long way.  


  • 7 ounces dark chocolate (70% to 75% cacao), finely chopped
  • 2 cups plus 2 tablespoons whole milk
  • 1/3 cup unsweetened cocoa powder
  • 6 large egg yolks
  • 13 tablespoons sugar, divided
  • 1/4 cup heavy whipping cream


  • Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
  • Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  • Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
  • Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
  • Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.

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1 comment:

Michelle Collins said...

Oh my god, I want a bowl of this right now. Sounds delicious!

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