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Chocolate Velvet Ice Cream Recipe

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This recipe for Chocolate Velvet Ice Cream is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup plus 2 T sugar
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1-1/2 cups heavy cream
1 cup whole milk
3 large egg yolks
6 oz. good bittersweet chocolate (not unsweetened), finely chopped. (I use chocolate chips.)
special equipment: an instant-read thermometer; an ice cream maker
Directions:
Directions:
Whisk together sugar, cocoa powder, and salt in a 2-to 3-quart heavy saucepan until combined, then whisk in cream and milk. Bring mixture just to a boil, stirring occasionally.

Meanwhile, beat yolks in a large metal bowl until smooth. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170º on thermometer; do not let boil. Remove pan from heat and add chocolate, whisking until melted.

Pour custard through a fine-mesh sieve into cleaned metal bowl. Cool to room temperature, stirring occasionally, then refrigerate, covered, until cold, at least 3 hours. (Custard will get very thick.)

Beat custard with an electric mixer at medium-high speed until it is thick and holds very soft peaks, 2 to 4 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.

The custard can be refrigerated for up to 24 hours. The ice cream can be made up to 1 week ahead.
Number Of Servings:
Number Of Servings:
Makes one quart
Preparation Time:
Preparation Time:
30 minutes active time with 7 hours for chilling and freezing.
Personal Notes:
Personal Notes:
This recipe can be doubled. It is from The Gourmet Cookbook by Ruth Reichl

 

 

 

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