Chocolate ice cream
Chocolate ice cream
Using high-quality chocolate makes this ice cream rich in flavor and creamy in texture. Look for a bar with 70 percent cocoa solids; the higher the cocoa content, the more intense the flavor.
Low-quality chocolate has a waxy coating and won’t achieve the desired smooth mouthfeel.
2 cups heavy cream
11⁄2 cups whole milk
7 large egg yolks
3⁄4 cup sugar
1⁄4 cup unsweetened cocoa powder
1⁄4 teaspoon salt
7 ounces bittersweet chocolate such as Scharffen Berger, Valrhona, or Callebaut, finely chopped
2 teaspoons vanilla extract
MAKES ABOUT 11⁄ 2 QUARTS
In a heavy saucepan, combine the cream and milk. Warm over mediumhigh heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, cocoa powder, and salt. Whisk vigorously until the mixture doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Add the chopped chocolate and vanilla to the saucepan. Using a wooden spoon, stir until the chocolate melts and the mixture forms a custard thick enough to coat the back of the spoon (page 103), 1–2 minutes. Do not let it boil.
Meanwhile, set up an ice bath (page 103) in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.
Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Using high-quality chocolate makes this ice cream rich in flavor and creamy in texture. Look for a bar with 70 percent cocoa solids; the higher the cocoa content, the more intense the flavor.
Low-quality chocolate has a waxy coating and won’t achieve the desired smooth mouthfeel.
2 cups heavy cream
11⁄2 cups whole milk
7 large egg yolks
3⁄4 cup sugar
1⁄4 cup unsweetened cocoa powder
1⁄4 teaspoon salt
7 ounces bittersweet chocolate such as Scharffen Berger, Valrhona, or Callebaut, finely chopped
2 teaspoons vanilla extract
MAKES ABOUT 11⁄ 2 QUARTS
In a heavy saucepan, combine the cream and milk. Warm over mediumhigh heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, cocoa powder, and salt. Whisk vigorously until the mixture doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Add the chopped chocolate and vanilla to the saucepan. Using a wooden spoon, stir until the chocolate melts and the mixture forms a custard thick enough to coat the back of the spoon (page 103), 1–2 minutes. Do not let it boil.
Meanwhile, set up an ice bath (page 103) in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.
Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface.
Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Chocolate ice cream
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
