Chocolate Ice Cream

Classic, simple treats are usually the most difficult ones to perfect.  Such is the case with chocolate ice cream.  While leafing through David Lebovitz's ice cream bible, The Perfect Scoop, I came upon this recipe.  He described it as his "ultimate" chocolate ice cream, after many months of trial and error in his own kitchen.  Naturally, I immediately put the book down and gathered my ice cream making supplies.  The result was every bit as rich and decadent as I imagined.  The cocoa flavor was intense and the ice cream was smooth and luxurious!



I used Lindt 70% cocoa dark chocolate, since it was what I always stocked.  It's important to use a good quality chocolate that you would enjoy eating, as the chocolate is really the star of the show.

Chocolate Ice Cream
from David Lebovitz's The Perfect Scoop
makes 1 liter

 
500 ml heavy cream
21 grams unsweetened Dutch-process cocoa powder
140 grams bittersweet or semi-sweet chocolate, chopped
250 ml whole milk
150 grams sugar
pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract

Warm 250ml of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.

Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.  Remove from the heat and add the chopped chocolate, stirring until smooth.

Then stir in the remaining 250ml cream.  Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set  a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan.  In a separate medium bowl, whisk together the egg yolk.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolk back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.

In my Kitchenaid ice cream attachment, it took about 20 minutes for the custard to become soft ice cream.  To achieve a firmer texture, scoop the soft ice cream into an airtight container and freeze for at least 3 hours before serving.