Chocolate Ice Cream

Chocolate Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon coarse Kosher salt
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons unsweetened cocoa powder (preferably Hershey's Special Dark)
  • 5 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla
  • 1 cup chopped Reese's peanut butter cups (optional)


In a saucepan, combine the cream, milk and salt.  Bring to a gentle simmer over medium heat (not boiling).

In a separate bowl, whisk together the egg yolks, sugar and cocoa powder - mixture will be very thick.  When the cream mixture is bubbling around the edges, slowly drizzle about a cup of the hot cream into the egg yolk mixture, whisking them to temper the eggs.  Scrape the egg mixture back into the saucepan.  Whisk constantly and cook for 4-5 minutes over medium heat, until slightly thickened enough to coat the back of a spoon.

Remove from the heat and pour through a mesh strainer to remove any bits of cooked egg.  Whisk in the chopped chocolate and vanilla until smooth and creamy.  Cover with plastic wrap and refrigerate until well chilled, preferably overnight.

Whisk the chilled custard to loosen it up - it will be very thick like pudding.  Churn according to the manufacturer's instructions of your ice cream maker until soft-serve consistency.  Fold in the chopped peanut butter cups if using them, and transfer to a container.  Freeze until firm, about 4-6 hours.

 

Yields about 1 1/2 quarts.

 

Recipe from Curly Girl Kitchen
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