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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Ice Cream Recipe

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This recipe for Chocolate Ice Cream is from Good Eats, 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:  
7 ounces dark chocolate (70% to 75% cacao)
2 cups whole milk
1/3 cup cocoa powder
6 large egg yolks
7 tablespoons sugar
6 tablespoons sugar
2 tablespoons water
1/4 cup heavy cream
Directions:
Directions:
Finely chop chocolate into small pieces. Place chocolate in a medium metal or glass bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly. Whisk milk and cocoa powder in a medium saucepan over medium heat until mixture begins to boil; set aside. In a stand mixer, beat egg yolks and 7 tablespoons sugar until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and the temperature reaches 175 degrees, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool. Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days. Process custard in an ice cream machine. Transfer to another container; freeze for 3 days before eating.

 

 

 

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