Chocolate Ice Cream

Winters in Thailand don’t really exist.With the exception of cooler evenings and breezier days, it’s still hot, which makes it perfect ice cream weather all year round. Although I do believe that ice cream can be enjoyed even out in a cold Boston snow storm, sunny weather does make it more desirable. This was my first time making ice cream so I decided to start with a classic flavor: chocolate. I looked through David Lebovitz’s The Perfect Scoop and found this delicious recipe. The ice cream was rich, creamy and not too sweet. I say the better the chocolate the better the ice cream. ( I used Lindt chocolates because we had it in the fridge and it was amazing)

Warning: Do NOT eat the ice cream out of the tub. You WILL finnish all of it before you know it. I hadn’t realized how much I ate until I reached the bottom…

Chocolate Ice Cream

  • 2  cups (500 ml) heavy cream
  • 3 tablespoons (21g) unsweetened Dutch-process cocoa powder
  • 5 ounces (140g) bittersweet or semisweet chocolate, chopped
  • 1 cup (250 ml) whole milk
  • 3/4 cup (150 g) sugar
  • Pinch of salt
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract
  1. Warm 1 cup (250 ml) of cream with the cocoa powder in a medium sauce-pan, whisking thoroughly to blend the cocoa
  2. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly
  3. Remove from heat and add chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream.
  4. Pour the mixture into a large bowl and set a strainer on top of the bowl
  5. Warm the milk,sugar and salt in the same saucepan
  6. In a separate medium bowl, whisk together the egg yolks
  7.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  8. Stir the mixture constantly over medium heat with a heatproof spatula until the mixture thickens and coats the spatula
  9. Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla
  10. Stir until cool over an ice bath
  11. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions

Enjoy! 🙂

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