Confession #83: I NEED Summer and Chocolate… Chocolate Ice Cream
It seems like every day, I hear more and more people talking about summer coming to an end. Are you happy about this, or sad? Personally, I wouldn’t mind some temperatures in the 80s, versus the upper 90s and 100s, but I don’t really feel like summer is almost over. I reallylove summer, and if it weren’t a season, I would be really unhappy.
You know what else I would be really unhappy without? Chocolate. So today, we’re celebrating two of my favorite things… summer and chocolate.
Before summer ends, before the temps drop, before you feel like drinking hot lattes instead of iced lattes, there’s something you need to do. Pull out your ice cream maker and make one last batch of ice cream (or more than one!) And make that batch be this:
A lot of chocolate ice creams make me feel like I’d rather just be eating chocolate, because they don’t really taste like true, rich, full-bodied chocolate. This ice cream doesn’t disappoint me like that. If dark chocolate were frozen and creamy, it would be this ice cream. It’s dark, it’s velvety smooth, and when it’s been out of the freezer for just a few minutes, it’s like spooning up a bowl of cold chocolate mousse. It’s so luxurious, you’ll just want to melt in it.
This decadent, rich, and dark Chocolate Ice Cream is the ultimate for a true chocolate lover.
2 cups heavy cream, divided
1/4 cup dutch-process cocoa
1 cup dark chocolate chips or 6 ounces dark chocolate, chopped
1 cup milk*
3/4 cup granulated sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
In a saucepan, combine 1 cup of heavy cream with cocoa powder, whisking until smooth. Bring to a boil, then immediatley reduce heat to keep at a simmer for 30 seconds, whisking constantly at simmer. Remove from heat and stir in chopped chocolate until all of the chocolate melts and the mixture is totally smooth. Stir in remaining 1 cup of heavy cream and pour the mixture into a large bowl. Set a strainer on top.
In the same saucepan, warm the milk, sugar, and salt over medium-low heat, stirring occasionally. Whisk together the egg yolks in a large bowl. Slowly pour the warm milk mixture into the yolks, whisking non-stop. Scrape the mixture back into the saucepan and return to heat. Cook, stirring and scraping the bottom of the saucepan with a heat-proof spatula constantly, until a custard forms that is thick enough to coat your spatula. Alternatively, use the wooden spoon test. (Dip the spoon in the custard and run your finger along one side of it. If your finger leaves a clear path through the custard on the spoon, it's cooked enough.)
Pour the custard through the strainer into the chocolate mixture and stir everything together until smooth. Stir in vanilla extract. Allow to cool, stirring frequently, and then cover and place in the fridge to chill thoroughly (preferably overnight). Remove from fridge and whisk if needed to make pourable. Freeze according to manufacturer's instructions.
Store ice cream in an airtight container with a piece of plastic wrap placed directly on top of the ice cream and the container lid placed over.
*I used 2 percent milk, so while I can definitely say that you can use any type with a higher fat content, I don't know how well a lower fat content will work.