Ingredients
The following ingredients have 4 Servings
- 3/4 cup granulated sugar
- 1/3 cup dutch process cocoa powder (sifted)
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 cups heavy cream
- 8 oz bittersweet chocolate (or semi-sweet chocolate, finely chopped)
- 1 teaspoon vanilla extract
- 4 egg yolks (lightly beaten (I just use a fork))
Instruction
- In a saucepan combine the sugar, salt, cocoa powder. Whisk thoroughly so that there are no clumps of cocoa powder. While whisking, slowly add the milk and heavy cream. Turn the heat to medium-low. Stir constantly and bring to a simmer. (Just when bubbles form on the sides of the pan.) Remove from heat.
- Place the beaten egg yolks in a small bowl. Gradually stir in ½ cup of the hot liquid to the egg yolks. Slowly drizzle the egg yolks back into the saucepan, stirring constantly. Add the chopped chocolate and stir to combine.
- Place saucepan over low heat. Heat until thickened (it should coat the back of a spoon), about 5-7 minutes but DO NOT BOIL. If you have an instant read thermometer it should read 170°F.
- Remove from heat. Stir in the vanilla extract.
- Pour the chocolate mixture through a sieve into a large bowl. Place the large bowl full of the chocolate mixture on top of an ice bath. Stir often, until the chocolate mixture reaches room temperature. Once it is room temperature cover, and chill in the refrigerator for 4 hours or up to 1 day.
- Remove chocolate mixture from fridge. Pour into an ice cream maker and freeze according to manufacturer’s directions. Once finished churning, serve immediately (the ice cream will be very thick! (Think thicker than soft serve ice cream). You can easily enjoy this right after churning. However, if you want the ice cream to be hard, or if you don't plan on serving it right away, place the ice cream in an airtight container, cover, and freeze until ready to serve.
