- Makes 1 quart:
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 6 egg yolks
- 1/2 teaspoon ground instant coffee or espresso powder
- a pinch of salt
- 1/2 pound semi sweet chocolate, melted
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped semi sweet or dark chocolate
Rich, chocolaty and creamy double chocolate ice cream is yummy anytime, even in the winter! I'm making this for my cooking class this week. It's going to be the filling for my profiteroles. You can eat it as is or with your favorite toppings.
All you need is an ice cream maker and this recipe:
Pour the milk, cream, salt, sugar and ground coffee into a pot and bring to a simmer while stirring.
In another bowl, whisk the egg yolks. Temper the eggs by slowly adding one ladle full at a time of the hot cream mixture and constantly whisking.
Pour the tempered egg and cream mixture back into the pot and cook over medium heat until it thickens slightly. Just for 2-3 minutes. Then remove from heat.
Melt the half pound of chocolate over a double boiler, slowly. You can also melt the chocolate in the microwave 20 seconds at a time until smooth.
Add the melted chocolate and vanilla extract to the cream mixture and whisk well.
Pour it through a sieve to filter out any hard bits.
Cover with plastic wrap to prevent a skin from forming.
Allow to cool in the refrigerator overnight.
Pour into your ice cream machine and follow the instructions. I have a Cuisinart and the ice cream churns about 20 minutes and it's ready.
Mix in the chopped chocolate in the last 5 minutes of churning. Place in a container in the freezer for a few hours until it hardens and firms up.