- I was on the search for a dark chocolate ice cream for forever now, and my very own mother fell upon this recipe and I fell in love with it! Originally, it came from chocolatechocolateandmore.com (sounds like my type of website, ha.)
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup cocoa powder (I used Hershey's)
- 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
- In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
- Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
- Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
- Completely chill mixture in the refrigerator for 4 hours or overnight. Freeze in Ice cream Maker according to manufacturer's directions.
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