adapted from "The Perfect Scoop" by David Lebovitz
For 1 liter of ice cream
Whipping cream (35%) - 500 ml
Unsweetened Dutch-process cocoa powder - 21 g
Semisweet chocolate chips - 140 g
Whole milk - 250 ml
Sugar - 3/4 cup
Salt - a pinch
Large egg yolks - 5
Vanilla extract - 1/4 teaspoon
- Warm 250 ml of cream with the cocoa powder in a saucepan, whisking to combine. Bring to boil, remove from heat and add the chocolate chips. Stir until smooth, then stir in the remaining 250 ml of cream. Pour the mixture into a large bowl.
- Warm the milk, sugar, and salt in a saucepan. In a separate bowl, whisk the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the egg yolk mixture back into the saucepan.
- Stir the mixture constantly over medium heat for about 10 minutes, until the mixture thickens and coats a spatula.
- Pour the above mixture (custard) through a strainer into the chocolate-cream mixture and stir until smooth.
- Put the chocolate mixture into a fridge to cool completely for a few hours.
- Freeze in an ice cream maker according to the manufacturer's instructions.
OR
- Put the bowl with the completely cooled mixture into a freezer for 1.5-2 hours.
- Take out and mix thoroughly with a hand mixer, make sure to scrape the walls of the bowl. Put it back into the freezer for another hour.
- Repeat 3-4 times until the mixture is very thick. Pour it into a container and freeze.
Comments:
- I don't have an ice cream maker, so I did it with my hand mixer.
- Make sure to use full fat milk and not a 2% milk like I had. It separated into milk parts and water, even when it cooled in the fridge I had pools of water on the surface. Although, the final product didn't suffer from it.
- I used Hershey's semi-sweet chocolate chips and I found that the ice cream is a bit too sweet, so I would reduce the amount of sugar the next time.
- It's a super-chocolate ice cream. Very very rich!
