Bi-Rite Creamery's Smooth and Mellow Chocolate Ice Cream

Name: Bi-Rite Creamery's Smooth and Mellow Chocolate Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters natural cocoa powder, measured then sifted; 5 larges egg yolks; 414 milliliters heavy cream; 0 teaspoons kosher salt; 177 milliliters sugar; 1 teaspoon pure vanilla extract

Bi-Rite Creamery's Smooth and Mellow Chocolate Ice Cream might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 2. One serving contains 1184 calories, 14g of protein, and 90g of fat. Only Summer will be even more special with this recipe. A mixture of vanillan extract, sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

For the Base: In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.

Ingredients you will need

Sugar

Egg Yolk

Base

Equipment you will use

Whisk

Bowl

In a heavy stainless steel pan, combine the cocoa powder with the remaining sugar (6 tablespoons).

Ingredients you will need

Cocoa Powder

Sugar

Equipment you will use

Frying Pan

Whisk in about 1/4 cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform. (If you add the milk all at once, it will be lumpy.)

Ingredients you will need

Milk

Equipment you will use

Whisk

Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Ingredients you will need

Cream

Milk

Salt

Equipment you will use

Whisk

Frying Pan

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.

Ingredients you will need

Egg Yolk

Cream

Egg

Equipment you will use

Whisk

Spatula

Stove

Bowl

Frying Pan

Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.

Equipment you will use

Spatula

Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.

Ingredients you will need

Base

Wrap

Ice

Equipment you will use

Sieve

Plastic Wrap

Spatula

Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least four hours.

Ingredients you will need

Ice Cream