Decadent Chocolate Ice Cream
- Preparation: about 30 minutes + cooling time, 25 – 30 minutes, optional 2 hours to “ripen” in freezer
- 1 ¼ cups whole milk
- 2/3 cup sugar
- 1 ¼ cups heavy cream
- 1 teaspoon vanilla
- 1 vanilla bean
- 2/3 cup Dutch process cocoa
- 2 large eggs
- 1 large egg yolk
- 6 ounces bittersweet chocolate, chopped (actually I buy the thin bars and just break them into small pieces)
In a medium saucepan, combine the whole milk and heavy cream over medium low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30 minutes, remove the vanilla bean pod; discard or rinse and reserve for another use (whatever that might be with no seeds!)
Combine the sugar, cocoa, eggs and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the mixture until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture and with the mixer on low speed, add the hot milk/cream (and seed) mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then stir in the egg mixture into the hot milk/cream mixture. Cook over low heat, stirring constantly until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture into a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
Pour the chilled custard into the freezer bowl (Cuisinart), turn the machine ON and let mix until thickened, about 25 – 30 minutes. If desired transfer the frozen ice cream to an airtight container and place in the freezer until firm, about 2 hours to “ripen”.
- Makes 8 servings (in our house 2!)
(Cuisinart recipe book)