Bittersweet Chocolate Ice Cream

Name: Bittersweet Chocolate Ice Cream
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, roughly chopped; 6 larges egg yolks; 417 milliliters cold heavy cream; 100 grams sugar; 2 teaspoons vanilla extract; 244 milliliters whole milk

You can never have too many dessert recipes, so give Bittersweet Chocolate Ice Cream a try. This recipe covers 34% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 1642 calories, 23g of protein, and 125g of fat per serving. This recipe serves 2. It is perfect for Summer. Head to the store and pick up vanillan extract, sugar, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 30 minutes. Bittersweet Chocolate Ice Cream, Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce, and Bittersweet Molten Chocolate Cakes with Coffee Ice Cream are very similar to this recipe.

Instructions

Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Whisk until smooth; set aside.

Equipment you will use

Whisk

Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender.

Ingredients you will need

Egg Yolk

Custard

Sugar

Milk

Equipment you will use

Whisk

Sauce Pan

Blender

Sieve

Add the melted chocolate and pulse until smooth, about 1 minute.

Ingredients you will need

Chocolate

Add the heavy cream and vanilla and pulse until just combined, about 30 seconds.

Ingredients you will need

Heavy Cream

Vanilla

Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Transfer to a resealable container and freeze until firm, about 2 hours.

Photograph by Kang Kim

Equipment

Ingredients

Servings:

170grams

bittersweet chocolate, roughly chopped 6larges

egg yolks 417milliliters

cold heavy cream 100grams

sugar 2teaspoons

vanilla extract 244milliliters

whole milk

Recommended wine: Port, Red Wine

Port and Red Wine are great choices for Chocolate Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.

St. Barthelemy Cellars Zinfandel Port

A deep ruby red color that sparkles in the glass describes this Zinfandel port. The aromas are a complex mixture of licorice, blackberry, and a whisper of vanilla. The rich jammy taste has hints of licorice, herbs, spice and currants with a lingering finish of almond and anise. Some recommended food pairings are crab cakes, Gorgonzola cheese, Chèvre, figs and chocolate, or a good cigar.