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Chocolate Ice Cream:
In a heatproof bowl, over a saucepan of simmering water, melt the
chocolate. Remove from heat and set aside. (The chocolate can also
melted in the microwave.)
In a separate bowl, beat
the egg yolks and sugar until light and fluffy (1-2 minutes). (You
can do this with a wire whisk or with a hand mixer.) Set aside while you heat
the cream.
In a small
saucepan gradually whisk the half and half cream into the sifted cocoa powder
until you have a smooth paste. Place over medium-high heat and,
stirring often, bring to the scalding point (the milk just begins to foam up).
Remove from heat and gradually pour the scalding
half-and-half mixture into the whipped egg yolk mixture, making sure you keep
whisking constantly so the egg yolks don't curdle. If any lumps do
form, strain the mixture. Then stir in the melted
chocolate.
Place the mixture in a saucepan
and place over medium-low heat. Stirring constantly, with a
heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the
back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a
spoon'
is a technique used mainly as a way to
test when an egg-based custard or sauce is done. A spoon, usually
wooden, is placed in the custard and, when the spoon is raised, the film
of custard on the back of the spoon will stay in place even when you
draw a line with your finger through the middle of the custard.)
Immediately
remove the custard from the heat and continue to stir the custard for a
few minutes so it does not overcook. At this point stir in the
vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely
cold (several hours or preferably overnight).
Transfer the
cold custard to the container of your ice cream machine and
process according to the manufacturer's instructions. Once made,
transfer the ice cream to a chilled container and store in the freezer.
If the ice cream becomes too hard, place in the refrigerator to soften
for about 30 minutes before serving.
Preparation time 1 hour.
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Chocolate Ice Cream Recipe:
2 ounces (55
grams) semisweet or bittersweet chocolate,
chopped
4 large (80 grams)
egg yolks, room temperature
1/2 cup (100
grams) granulated white sugar
2 cups (480 ml)
half-and-half cream (a mixture of cream
and whole milk that contains 10 - 12% butterfat)
1/3 cup (35 grams) unsweetened cocoa powder
(regular or Dutch-processed), sifted
1 1/2 teaspoons pure vanilla extract
Note: Instead of
vanilla extract you can use 1/2
vanilla bean. If using, add the vanilla bean
to the cream and cocoa powder mixture and bring to a boil.
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