Dark Chocolate Ice Cream
Ingredients
- 5 egg yolks
- 3/4 cup sugar
- 1/4 cup Dutch-processed cocoa powder
- 1 cup 2% milk
- 1 3/4 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Sam’s Sundae
- Dark Chocolate ice cream
- Bergamot olive oil I used blood orange - amazing
- Freshly whipped cream
- Maldon Sea salt
Instructions
- In a saucepan, whisk together cocoa powder and other 6 Tablespoons of sugar.
- Whisk in 1/4 cup of the milk to make a thick paste.
- Whisk in remaining milk, cream, and salt.
- Heat over medium high heat, and remove when bubbles form around the edges.
- Remove from the heat, and whisk in 1/2 cup of the hot cream. Whisk constantly, to avoid cooking the eggs.
- Add another 1/2 cup of the hot cream to temper the yolks.
- Pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly until it coats the back of a spoon. You will be able to run your finger down the middle, and it will hold a clear path. Cook for 1 minute longer.
- Strain the base to catch any bits. Add vanilla.
- Pour into a container and place in an ice bath. Stir occasionally, and when it has cooled, covered with plastic wrap and chill for at least 2 hours or overnight.
- Freeze in your ice maker according to the manufacturer instructions. Transfer to a freezer-safe container to freeze until firm.
- To take it one step further - make a Sam's Sundae.
- Add a few scoops of dark chocolate ice cream to a bowl. Add the olive oil, and sprinkle with salt. Top with freshly whipped cream.
Tried this recipe?Let us know how it was!