Dark Chocolate Custard Ice Cream

June 7, 2007

Taza Dark Chocolate Custard Ice Cream - by Alex Whitmore

We here at Taza Chocolate love ice cream. Especially chocolate ice cream. Every time someone's birthday comes up, we order a big ice cream cake from the local favorite Christina's. After weeks of experimentation, I came up with an ice cream recipe that puts commercial chocolate ice cream to shame. I still haven't mastered vanilla, or blackberry, my other two favorites, but when I do, I'll be sure to post them here.

Photo by Stuart_Spivack (flickr)

In the beginning, I worked with whole eggs, fresh heavy cream, whole milk, sugar and chocolate. I have sidestepped the use of cocoa powder, which almost all commercial chocolate ice creams use exclusively in the hopes that the cocoa butter in the finished chocolate will improve the texture of the ice cream. Using our Taza 70 % dark chocolate provides a welcome acidity and fruitiness that cuts the richness of this custard.

• 6 egg yolks
• 1/2 cup sugar
• 4 1/2 cups half & half
• 16 oz Taza 70% Stone Ground Chocolate*

* If using another chocolate, choose one with a bright flavor and high cocoa percentage

1. Slowly heat the half & half on medium heat, stirring regularly. Bring to a boil and immediately remove from heat.

2. Whisk egg yolks thoroughly and then whisk in the sugar. Beat until the mixture turns deep yellow and creamy in texture.

3. Stir the chocolate into the half & half until blended thoroughly. Try not to aerate the mixture.

4. Slowly whisk the chocolate mixture into the yolk mixture whisking constantly until blended. Be careful not to scramble the eggs.

5. Place this bowl over a pot of boiling water, or use a bain-marie. Whisk the mixture regularly until it seems slightly thickened and the mixture is hot. This process should take between 10 and 15 minutes. Again, be careful not to cook the eggs.

6. As soon as the mixture thickly coats the back of a spoon, the custard is ready. Remove from heat immediately, and set aside to cool. To prevent a skin from forming, lay some plastic wrap across the surface. Refrigerate until slightly cooled.

7. Freeze using your ice cream maker of choice according to manufacturers instructions.