Chocolate ice cream

Chocolate ice cream

Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert

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

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