This ice cream has been high on my list of ice cream to make from The Perfect Scoop. I love chocolate ice cream, and I couldn’t wait to try this French-Style version. I also had some flourless chocolate cake left from the February Daring Bakers Challenge, and I wanted to use it as a mix-in to this ice cream. This ice cream sure did deliver! It was the creamiest, most perfectly chocoalty ice cream I have ever had. The mixture was even amazing before I froze it in my ice cream maker!
It didn’t take long at all for custard mixture to get cold enough to freeze. After stirring it in the ice bath, I put it in the refrigerator, and it was ready to freeze in about two hours. I was so hooked on this ice cream after I tasted it. It would be fine on its own, but this is great for mix-ins. David Leovitz suggests making Chocolate-Mint Ice Cream by adding mint oil or extract and homemade Peppermint Patties to the mixtres as well as Rocky Road Ice Cream, which is made by adding marshmallows and peanuts to the ice cream. I defitinitely want to try both of those variations. David Lebovitz calls this the ultimate chocolate ice cream and I have to agree with him 100 percent!
Chocolate Ice Cream
from The Perfect Scoop by David Lebovitz
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk unto the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin out).
Makes about 1 quart