In a pot, combine the milk, half the sugar, and the cocoa powder, and heat just until it’s about to boil.
Add the dark chocolate to the hot milk from step 1 and melt it in.
In a bowl, whip the egg yolks with the remaining sugar until it has a creamy texture.
Pour step 2 into the whipped yolks a little at a time, mixing as you go.
Pour the heavy cream into step 4, mix, then simmer over medium-low heat, stirring with a whisk.
Once it thickens enough to coat the back of a spatula entirely, take it off the heat.
Strain the finished cream through a sieve and chill it.
Churn the chilled cream in an ice cream maker for 20 minutes.
Transfer the finished ice cream to a container and freeze for about 3 hours.
Tips
Stir in chocolate fudge or chocolate chips if you like.
Without an ice cream maker: freeze the chilled cream in a container for 3 hours, then scrape and stir the surface with a fork every 30 minutes, repeating several times.
Double Chocolate Ice Cream
Equipment: pot, mixing bowl, whisk, ice cream maker
Ingredients (1 batch)
- milk 400ml
- sugar 70g
- cocoa powder 15g
- dark chocolate 150g, dark couverture
- egg yolk 4
- heavy cream 300ml
Instructions
1. In a pot, combine the milk, half the sugar, and the cocoa powder, and heat just until it's about to boil.
2. Add the dark chocolate to the hot milk from step 1 and melt it in.
3. In a bowl, whip the egg yolks with the remaining sugar until it has a creamy texture.
4. Pour step 2 into the whipped yolks a little at a time, mixing as you go.
5. Pour the heavy cream into step 4, mix, then simmer over medium-low heat, stirring with a whisk.
6. Once it thickens enough to coat the back of a spatula entirely, take it off the heat.
7. Strain the finished cream through a sieve and chill it.
8. Churn the chilled cream in an ice cream maker for 20 minutes.
9. Transfer the finished ice cream to a container and freeze for about 3 hours.
https://hong-recipe.pages.dev/en/recipes/double-chocolate-ice-cream/
Hong's Recipe