Chocolate Ice Cream

By smoker

Chocolate Ice Cream
Makes 1 quart. Published July 1, 1993.

Our favorite high-quality bittersweet chocolate is Callebaut from Belgium.




Ingredients
8 ounces bittersweet chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar (5 1/4 ounces)
4 large egg yolks
1 teaspoon vanilla extract

Instructions
1. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.


2. Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, beat the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Add the melted chocolate and beat until fully incorporated.


3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Stir in the vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.

4. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)

Ingredients

• 8 ounces bittersweet chocolate
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar (5 1/4 ounces)
• 4 large egg yolks
• 1 teaspoon vanilla extract

Preparation

Step 1

Makes 1 quart. Published July 1, 1993.

Our favorite high-quality bittersweet chocolate is Callebaut from Belgium.




Ingredients
8 ounces bittersweet chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar (5 1/4 ounces)
4 large egg yolks
1 teaspoon vanilla extract

Instructions
1. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.


2. Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, beat the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Add the melted chocolate and beat until fully incorporated.


3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Stir in the vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.

4. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)