Chocolate Ice Cream

November 15, 2006

If you are a person, chances are you like ice cream. I LOVE ice cream. Especially chocolate ice cream. After weeks of experimentation, I have come up with an ice cream recipe that will blow all the commercial chocolate ice creams out of the water. I still haven't mastered vanilla, or blackberry, my other two favorites, but when I do, I'll be sure to post them here.



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. I also ended up using a very unique tasting dark chocolate that stands out with a little more acidity giving the richness a little hint of refreshing fruitiness.

6 egg yolks
1/2 cup sugar
4 1/2 cups half & half
1 pound Taza 70% Stone Ground chocolate

I prefer using a fruity chocolate such as Taza 70% dark or Felchlin's Madagascar 64%, or Pralus' Venezuelan. If you'd like, feel free to skip the sugar altogether, although I do think it helps bring out the flavor of the chocolate better when it is frozen.

1. Whisk egg yolks thoroughly and then whisk in the sugar. In the meantime, heat the half & half on medium heat whisking regularly. Bring to a boil and immediately remove from heat.

2. Wait about 5 minutes and stir the chocolate into the half & half until blended thoroughly. Try not to aerate the mixture.

3. Slowly whisk the chocolate mixture into the yolk mixture whisking constantly until blended.

4. 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.

5. As soon as it 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.

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