dark chocolate ice cream recipe

 

The temperature is rising. But that doesn’t mean you should stop indulging in the things you love. In fact, it’s the perfect time to find new ways to enjoy them. As summer approaches, rich dark chocolate in ice cream form is the perfect seasonal indulgence. We used our Pure Dark bar to make a creamy, rich, custard-like creation that’s dark and cool in all the right places.

What you need:

7 oz dark chocolate, finely chopped

2 cups + 2 T whole milk

1/3 cup unsweetened cocoa powder

6 large egg yolks

13 T sugar, divided

¼ cup heavy whipping cream

How you make it:

Place chocolate in medium sized metal bowl and set bowl over a saucepan of simmering water. Stir chocolate until melted. Set aside to cool.

Whisk milk and cocoa powder in a saucepan over medium heat until it reaches a boil; set aside.

In a separate bowl, beat egg yolks and 7 tablespoons sugar with an electric mixer until it thickens (about 2 minutes). Continue to whisk while slowly adding hot milk mixture. Return entire mixture to saucepan and whisk in melted chocolate. Stir over low heat for approximately 5 minutes, until mixture thickens and temperature reaches 175° F. Transfer to a large bowl and place over a large bowl of ice water, stirring until mixture is cool.

Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a deep saucepan over medium-high heat. Stir until sugar dissolves. Allow mixture to boil about 5 minutes, swirling pan occasionally (do not stir) and brushing down sides with a wet pastry brush until it turns a dark amber color. Gradually whisk in cream until it reaches a thick custard-like consistency. Add to chocolate mixture.

Strain entire mixture into a large covered container and chill for two days. Process in an ice cream machine according to directions. Transfer to a container and freeze for three days before eating. It’s worth the wait.