Chocolate Ice Cream

Name: Chocolate Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 3
Cuisine: Global
Ingredients: 113 grams 60% baking chocolate; 59 milliliters boiling water; 79 milliliters unsweetened cocoa powder; 118 milliliters sugar; 473 milliliters milk, whole or low fat; 473 milliliters heavy cream; 1 pinch Pinch of salt; 0 teaspoons instant coffee (optional); 3 egg yolks, whisked; 1 teaspoon vanilla extract

Chocolate Ice Cream requires about 1 hour from start to finish. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 3. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 1049 calories, 18g of protein, and 90g of fat per serving. It works well as If you have egg yolks, heavy cream, milk, and a few other ingredients on hand, you can make it. No-Ice-Cream-Maker Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream, Ben & Jerry’s Chocolate Ice Cream – you can have rich chocolaty ice cream at home, and Chunky Monkey Ice Cream (Bananan Ice cream with Walnuts and Chocolate Chunks) are very similar to this recipe.

Instructions

Melt chocolate: Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water).

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Add boiling water, cocoa powder, half of the sugar: When the chocolate has melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low, and add the boiling water, cocoa powder and half of the sugar.

Ingredients you will need

Cocoa Powder

Chocolate

Sugar

Water

Equipment you will use

Sauce Pan

Whisk vigorously until there are no lumps.

Equipment you will use

Whisk

Remove from heat.

Finish making the chocolate mixture:

Ingredients you will need

Chocolate

Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan.

Ingredients you will need

Instant Coffee

Chocolate

Cream

Sugar

Base

Milk

Salt

Equipment you will use

Spatula

Whisk

Frying Pan

When the chocolate base is smooth, set the pot over medium high heat and warm, stirring occasionally, until the base starts to steam.

Ingredients you will need

Chocolate

Base

Equipment you will use

Pot

Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking.

Ingredients you will need

Chocolate

Egg Yolk

Base

Egg

Equipment you will use

Whisk

Bowl

Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

Ingredients you will need

Chocolate

Base

Egg

Equipment you will use

Frying Pan

Heat the base until it starts to thicken, remove from heat, add chilled cream: Lower the heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again.

Ingredients you will need

Cream

Base

Remove from heat.

Stir in the remaining cup of cold cream, to prevent further cooking.

Ingredients you will need

Cream

Pour the chocolate base through a mesh strainer into a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Ingredients you will need

Chocolate

Vanilla

Base

Ice

Equipment you will use

Sieve

Bowl

Chill the base completely: Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.)

Ingredients you will need

Ice Cream

Base

Ice

Equipment you will use

Bowl

Process in ice cream maker: Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise, transfer it to a freezer container and put it in the freezer for a couple hours to firm up.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

113grams

60% baking chocolate 59milliliters

boiling water 79milliliters

unsweetened cocoa powder 118milliliters

sugar 473milliliters

milk, whole or low fat 473milliliters

heavy cream 1pinch

Pinch of salt 0teaspoons

instant coffee (optional)3

egg yolks, whisked 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.