Dark Chocolate Ice Cream with Optional Nutella and Orange

Ingredients

• 12 oz dark chocolate (About 75% cocoa; chopped or broken into pieces)
• Nutella (Optional; add to taste. The transcript does not specify an amount; estimated here at about 1/4 cup.)
• 3 large eggs (Whole eggs)
• 3 egg yolks (Separated from the whites)
• 1 cup granulated sugar
• 1 cup unsweetened cocoa powder
• salt (A pinch)
• 1 tbsp vanilla extract (Chef Jean-Pierre used Tahitian vanilla, but any vanilla may be used)
• Grand Marnier (Optional; omit when serving children. Amount was not specified; estimated here at about 2 tbsp.)
• 1 orange zest (Finely grated zest of 1 orange)
• 2 cups heavy cream
• 2 cups whole milk
• ice (For an ice bath; amount as needed)

Steps

1. 1

   Chop or break the dark chocolate into small pieces and place it in a heatproof bowl. Melt it gently over a double boiler or other gentle heat, stirring until smooth. Do not allow the chocolate to become excessively hot; set it aside while preparing the custard.

2. 2

   In a large mixing bowl, whisk the three whole eggs and three egg yolks thoroughly until blended. Add the sugar and whisk vigorously until the mixture is creamy and slightly thickened.

3. 3

   Add the cocoa powder to the egg mixture and whisk until it forms a thick, smooth paste. Whisk in the pinch of salt, vanilla, optional Grand Marnier, and orange zest.

4. 4

   In a saucepan, combine the heavy cream and milk. Heat over medium heat, stirring occasionally, until the mixture reaches about 170°F (77°C). Do not let it boil.

5. 5

   Temper the eggs by slowly whisking a small amount of the hot cream-and-milk mixture into the egg mixture. Add the hot liquid gradually while whisking continuously so the eggs warm gently rather than scrambling.

6. 6

   Pour the tempered egg mixture back into the saucepan with the remaining hot dairy. Whisk continuously as you combine everything, then continue heating over medium-low heat until the custard reaches 170°F (77°C). Do not exceed 170°F, or the eggs may overcook.

7. 7

   Add the melted chocolate to the hot custard and whisk until completely incorporated and glossy. If the custard is not smooth, briefly use an immersion blender until it becomes silky.

8. 8

   Prepare an ice bath by placing ice in a large bowl and setting the custard container into it, taking care not to let ice water enter the custard. Stir the custard regularly as it cools until it reaches approximately 40–45°F (4–7°C), which may take about 20–25 minutes.

9. 9

   If using Nutella, whisk it into the cooled chocolate custard until evenly distributed. The Nutella may also be omitted, as suggested by the chef.

10. 10

    Pour the cold custard into an ice cream maker. Churn according to the machine's instructions for approximately 15–20 minutes, until smooth, thick, and scoopable. The churned ice cream should be around 20°F (-7°C) according to the transcript.

11. 11

    Transfer the finished ice cream to a serving bowl and serve immediately for a soft-serve texture, or freeze it until firmer before scooping.

Notes

The transcript gives an unusually small yield of two servings. Grand Marnier is optional and should be omitted for children. Nutella is also optional, but its quantity was not stated. Use an accurate digital thermometer: the custard should reach 170°F (77°C), then cool to about 40–45°F (4–7°C) before churning.

Nutrition per serving

• dessert
• ice cream
• churned
• chocolate
• French-inspired
• vegetarian
• make-ahead
• summer