I hereby declare this the best chocolate ice cream ever. And it’s made without an ice cream maker. Beat that!
Today I also discovered the true meaning of summer. My day began with waking up at 9 am to a faceful of sunshine. I then stood up and realized that last night had been so warm that it was the first night since 2009 that I slept in pajama shorts. When I went downstairs, I saw my pug lying on his bed, immersed in sunshine and happy as ever. He looks so adorable when he’s in the sun. He always tilts his head upwards and closes his eyes (what a princely dog!). What else? Then I bused to the UW, not for class though! I went there to go to my research lab and spent most of my afternoon doing DNA precipitation (quite exciting, if you ask me).
Then I went home and realized that the ice cream that I had made yesterday was waiting to be eaten! I open the freezer, take the ice cream out, let it defrost for about 15 minutes, and eat.
Oh goodness. What delicious ice cream. So rich and chocolatey. And only half a cup of sugar for the whole container! That’s only around 96 grams for the whole thing. Now divide it by 8 (or any number bigger than that) and you get about how many grams of sugar there are per serving. Not bad at all. As opposed to typical ice cream where it’s about 30 grams PER SERVING, with 8 servings in a container. Do the math.
Chocolate Ice Cream
2 cups heavy cream, divided
3 tbsp. Dutch-process cocoa powder
4 oz. bittersweet or semisweet chocolate, finely chopped
1 cup milk (whole will thicken faster, but I used 1% and it turned out just fine)
1/2 cup sugar
Pinch of salt
5 large egg yolks
½ tsp. vanilla extract
In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.
In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat. In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175° F on an instant-read thermometer. Remove from the heat, pour through the mesh sieve (this is important, use a sieve!) into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract.
Cover with plastic wrap and chill the mixture thoroughly in the refrigerator.
Remove ice cream from the refrigerator and stir with a rubber spatula after it has been thoroughly chilled. Transfer the mixture to a deep freezer-safe bowl or container and place in the freezer for 45 minutes-1 hour.
After around 45 minutes to an hour, the edges will start to form ice crystals and freeze. Stir with a spatula so it becomes a creamy, thick mixture again. Return it to the freezer.
Continue to check every 30 minutes, and stir it every time you check. It will take 2-4 hours for the ice cream to be sufficiently frozen and ready. (The thicker the milk you use, the quicker it will be ready).
It’s lovely. It really is. Very prominent chocolate taste. Some important points though. Remember to use a mesh sieve when dealing with the egg yolk mixture. Why? You know what happens when egg gets hot? It sort of fries and becomes solid. Solid egg yolk…in ice cream? Gross gross and gross! Use a mesh sieve unless you want to taste egg yolk in the middle of that delicious chocolate goodness.
Well, dears, I suppose that’s all I have to say. Enjoy your summer!