This chocolate ice cream is divine, creamy, and sweet it sums up all the good things in life, its like eating a frozen mousse. To start you are going to melt some chocolate semi-sweet or bittersweet and chop them coarsely. You can meet them in two ways, pit it in a heatproof bowl then over a saucepan of simmering water or melt it in the microwave. When making it in a microwave, do it in a very short time about 20 seconds, check it and stir it they continue with the process until its melted.
Next, in a large heatproof bowl, break in four large egg yolks and to that add granulated white sugar and then beat them together until nice and thick. Sift unsweetened cocoa powder in a large bowl then add half and half cream or you can use a cup of cream and a cup of milk. Slowly whisk the cream into the cocoa powder the pour that into the saucepan and heat the cream until it starts to simmer while you continue to stir it.
Take it from the heat then pour the hot milk mixture gradually into the egg mixture and whisk the whole time so that you do not cook the eggs. Add the melted chocolate and whisk that in really well. Pour the mixture into a saucepan and cook it on medium heat while stirring continuously until its 170 degrees Fahrenheit the place it into a bowl and add a teaspoon of pure vanilla extract.
Cover it and let it cool to room temperature then let it chill in the refrigerator, the best way is to make it a day before and let it chill in the refrigerator overnight. That way, it will be really cold and all the flavors will have softened and mingled, if you dint have time to do it overnight then at least 6 to 8 hours will be better to let the cream be ready.
Pour the chocolate cream in an ice cream machine and let it churn for 20 to 25 minutes until the ice cream is nice and thick. At this point your ice cream is still quite soft, you can serve it right away or place in a tin and put it in the freezer for around two hours until it freezes.
- 2 ounces (55 grams) semisweet or bittersweet chocolate, chopped
- 4 large (80 grams) egg yolks, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 2 cups (480 ml) half-and-half cream (a mixture of cream and whole milk that contains 10 – 12% butterfat)
- 1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted
- 1 1/2 teaspoons pure vanilla extract
- In a heatproof bowl, over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside. The chocolate can also be melted in the microwave.
- In a separate bowl, beat the egg yolks and sugar until light and fluffy (1-2 minutes). You can do this with a wire whisk or with a hand mixer.) Set aside while you heat the cream.
- In a small saucepan gradually whisk the half and half cream into the sifted cocoa powder until you have a smooth paste. Place over medium-high heat and, stirring often, bring to the scalding point (the milk just begins to foam up).
- Remove from heat and gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the egg yolks don’t curdle. If any lumps do form, strain the mixture. Then stir in the melted chocolate.
- Place the mixture in a saucepan and place over medium-low heat. Stirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).
- Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold several hours, or preferably overnight.
- Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer.