When I asked my son what kind of ice cream I should make for his birthday, I was ecstatic to hear that he wanted chocolate. Back in January when I made ferrero rochet ice cream I found an amazing recipe for rich chocolate ice cream but with the added nutella it was just too sweet but without additives it has all the flavor and richness you could ever want. Go ahead, put it to the test. The original recipe (linked above) disappointingly only makes 1 quart. The way I see it is if I'm going to spend hours cooking and churning and waiting for it to set, 1 quart is just not going to cut it. So I calculated the ingredients around a quart of cream and a quart of milk in order to utilized my ice cream maker to its fullest. Multiplied by 2.6 and rounded appropriately, I came up with this recipe.
Ingredients
4 cups whole milk
4 cups cream
1 1/3 cup unsweetened cocoa powder
10 oz semisweet chocolate finely chopped( I use mini morsels)
2 cups sugar
10 egg yolks
2 1/2 teaspoons pure vanilla extract
Directions
1 Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
2 Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.
3 Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.
4 Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
5 Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
6 Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.
It was great. The whole family loved it. Thanks for reading. I haven't actually decided what flavor to make in April. Feel free to leave a suggestion in the comments.
