Rich Chocolate Ice Cream

By pknaub

Ingredients

• Total: 50 mins, plus chilling and churning time
• Makes: 1 quart
• INGREDIENTS
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 4 ounces semisweet chocolate, finely chopped
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a
fine-mesh strainer over a large heatproof bowl and set aside.

2. Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat
and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and
smooth; set aside.

3. Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale
yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into
the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.

4. Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a
wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you
draw your finger across the spoon, it should make a mark through the mixture, which should not run
back in on itself.)

5. Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the
chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20
minutes.

6. Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely
chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the
manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up
to 1 week.