Chocolate ice cream
Chocolate ice cream
Ingredients
- 473 ml Heavy cream
- 22 g Unsweetened cacao powder
- 170 g Semisweet chopped chocolate I use Tom's Guld barre mørk
- 355 ml Whole milk
- 150 g Granulated sugar
- 0.1 tsp Sea salt
- 3 Large Egg yolks Beaten
- 2 ml Vanilla extract
Instructions
- Whisk together half of the cream and cacao powder
- Bring to a boil, then reduce heat and boil/simmer for 30 seconds whisking constantly.
- Remove from heat and add chopped chocolate and whisk until smooth
- Add remaining cream and whisk to combine
- Transfer mixture to a large bowl
- In a small bowl, whisk together egg yolks
- In a saucepan over medium heat, whisk together milk, sugar and sea salt
- Once the milk mixture is slightly warm, add half of the warm milk to the beaten egg yolks and whisk to combine
- Add the milk/egg mixture back into the saucepan, whisking during the addition
- Continue to cook the custard over medium heat, and stir the mixture constantly with a spatula until the it thickens and lightly coats the spatula (it does this when it reaches about 76,7 degrees Celcius)
- Pour the thickened custard through a metal strainer into the other ingredients in the bowl, stir until combined
- Discard any custard residue left on the strainer
- Add the vanilla and stir to combine
- Put mixture in the fridge until cold (6+ hours)
- Add the mixture to your ice cream churner and follow the directions of your machine to churn the mixture
- Transfer the chocolate ice cream to an airtight container and freeze for at least 6 hours