Chocolate Ice Cream

Ingredients

• 250 g Heavy cream (33% fat)
• 250 g Milk
• 5 Egg yolks
• 110 g Sugar
• 10 g Cocoa powder
• 100 g Dark chocolate (If using bitter chocolate, use slightly less)

Steps

1. 1

   Combine the milk and cream in a saucepan. Heat until boiling, but do not let it boil.

2. 2

   In a separate bowl, thoroughly whisk the egg yolks with the sugar and cocoa until smooth.

3. 3

   Gradually pour the hot milk-and-cream mixture into the yolk mixture, whisking constantly and vigorously to prevent the yolks from curdling.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened; the mixture should coat the back of a spoon. Do not let it boil.

5. 5

   Remove the saucepan from the heat, add the dark chocolate broken into pieces, and stir until the chocolate has completely melted.

6. 6

   Strain the mixture through a sieve into a clean container to remove any possible lumps.

7. 7

   Allow the mixture to cool completely to room temperature, then refrigerate until thoroughly chilled.

8. 8

   Pour the chilled mixture into an ice cream maker and churn according to the appliance instructions. If you do not have an ice cream maker, pour the mixture into a container and place it in the freezer, stirring every 30-60 minutes during the first 3-4 hours to prevent ice crystals from forming.

Notes

The author recommends reducing the amount of chocolate when using bitter chocolate with a high cocoa content so that the ice cream does not become too astringent.

Nutrition per serving

• dessert
• ice cream
• chocolate
• homemade ice cream
• sweet
• summer recipes