Our next posting date is April 8 – get out your ice cream makers, because we’re making dark chocolate ice cream. With or without mix-ins? Straight up cocoa powder, or will you slip over to the dark side?
Dark Chocolate Ice Cream
Serves: about 1 1⁄2 quarts
- 8 ounces dark chocolate (60 to 72% cacao), finely chopped
- 4 large eggs
- 1 1⁄2 cups heavy cream
- 1 cup milk
- 3⁄4 cup sugar
- 1⁄4 cup dark unsweetened cocoa powder
- Put the chocolate in the bowl of an electric mixer. Set aside. In a large bowl, beat the eggs until just combined.
- Combine the cream, milk, sugar, and cocoa powder in a small saucepan and bring just to a boil. Remove from the heat and pour one third of the mixture into the eggs, whisking constantly. Add another third of the mixture and whisk again. Return the egg mixture to the saucepan over medium heat. Whisking constantly, bring to 170 degrees F. on a chocolate thermometer. Remove from the heat and pour through a fine-mesh sieve directly into the chocolate. Let the mixture sit for 1 minute, then slowly whisk until combined.
- Put the mixture in the refrigerator for 4 hours (or overnight), then whisk until the mixture is thick and frothy. Pour into an ice cream machine and freeze, following the manufacturer’s instructions, until the mixture looks like a very rm pudding. Put in an airtight container and freeze for at least 6 hours, or until hard.