- 1/2 cup sugar
- 2 large egg yolks
- 1 cup milk
- 1/4 cup cocoa powder
- 1 1/2 cups heavy cream
- 6 oz bittersweet chocolate, chopped
- 1 t vanilla extract
Scalded cream and bittersweet chocolate make up the classic French mixture called ganache. Usually used for making truffles, ganache is the perfect base for extra-rich chocolate ice cream. Use the best quality chocolate you can find: the better the chocolate, the better the ice cream.
In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly. Slowly beat the hot milk and cocoa into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Set aside while you prepare the ganache.
Bring the cream to a simmer in a small saucepan. Immediately remove from the heat and pour the cream over the chopped chocolate in a bowl. Stir until the chocolate is melted and the mixture is smooth. Combine the chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 1 quart
From The Ultimate Ice Cream Book by Bruce Weinstein
Katie: I think this was the best chocolate ice cream I’ve ever had… Yes, it was that good! It was rich and creamy. It tasted great right out of the ice cream maker, better after freezing for a few hours, and even better after freezing overnight. The preparation was a little more difficult than many of our recipes, but we have decided not to be daunted by something that sounds hard. We just give it our best shot and see if we can make it happen! At first I didn’t think it would be worth all my hard work, but it was! I would make this any time I wanted chocolate ice cream!
Gray: This was delicious. Just as the title suggests, it is like the smooth filling inside a chocolate truffle. This ice cream is really a decadent treat that is incredibly smooth and creamy. We will definitely be making this one again.