French-Style Double Chocolate Ice Cream


The ultimate chocolate ice cream relies on a custard for the creamiest result, and is easier to make at home than you might think!

Ingredients

  • 2 cups heavy cream divided
  • 3 tbsp. Dutch-process cocoa powder
  • 5 oz. bittersweet or semisweet chocolate finely chopped
  • 1 cup whole milk
  • ¾ cup sugar
  • Pinch of salt
  • 5 large egg yolks
  • ½ tsp. vanilla extract

Instructions

  1. In a medium saucepan, combine 1 cup of the cream with the cocoa powder over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth, then stir in the remaining 1 cup cream. Transfer this mixture to a medium-large mixing bowl, and set a large fine mesh strainer over the top.
  2. In the same saucepan, combine the milk, sugar, and salt over medium-high heat. In a separate medium bowl, whisk together the egg yolks. When the milk mixture is warm, slowly pour it into the egg yolks, whisking constantly. (This is tempering the eggs.) Then, pour the egg-milk mixture back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you go, until it thickens into a custard and coats the spatula. If you have an instant-read thermometer, it should read 170-175° F at this point.
  4. Full instructions visit @nourish-and-fete

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