Rich Dark Chocolate Ice Cream

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This recipe pre-dates my 5 Ingredients philosophy.

Rich Dark Chocolate Ice Cream

From Stonesoup

Apart from good quality chocolate, the secret ingredient in this icecream is the cocoa powder which has the double benefit of adding the rich dark flavour and providing solids which must do something to retard ice crystal formation and encourage the lush silky texture.

If you do happen to be the proud owner of a working icecream machine, feel free to churn this mixture in it. My first attempt with this recipe was whipped up in my old icecream making friend with good results but I found my second attempt using the method below yielded as good, if not better texture, an opinion which was seconded by my favourite Irishman, a tough icecream critic himself.

Serves 4-6
100g dark chocolate (I used Lindt 70% cocoa solids), chopped
6 egg yolks
100g caster sugar
1t vanilla extract
pinch salt
300mL double cream (approx 48% milk fat)
300mL whole milk
3T alkalized (dutch process) cocoa powder

1. Whisk eggs, sugar, vanilla and salt together until pale. Place cream and milk in a saucepan and bring to a simmer.

2. Remove from the heat, add chocolate and stir until melted. Pour hot cream mixture over the eggs, sift in cocoa powder and combine. Return to the saucepan and cook over a low heat for a few minutes, stirring continuously until the mixture has thickened slightly.

3. Remove from the heat and strain into a clean container and allow to cool. Cover and freeze overnight or for at least 8 hours. Best if eaten over the next few days, if you have the discipline to let it last that long.