A dense, smooth, deeply chocolatey dark chocolate ice cream made from a crème anglaise base and processed in the ice cream maker for an ice-cream-parlor texture.
Ingredients
- 360 ml fresh whole milk
- 160 ml heavy cream
- 160 g seventy-percent dark baking chocolate
- 25 g unsweetened cocoa powder
- 95 g granulated sugar
- 4 pieces fresh egg yolks
- 1 pinch fine salt
Method
- Finely chop the dark chocolate and place it in a heatproof mixing bowl. The smaller the pieces, the more evenly they will melt without becoming grainy.
- Pour the whole milk and heavy cream into a saucepan. Heat over medium heat until small bubbles appear around the edges and steady steam rises, without letting it boil.
- In a mixing bowl, whisk the egg yolks with the granulated sugar and fine salt until the mixture lightens slightly and falls in a soft ribbon when the whisk is lifted.
- Gradually pour the hot liquid over the yolks, whisking constantly to temper them. Pour everything back into the saucepan.
- Cook over low heat, stirring constantly with a spatula and scraping the bottom and corners well. The custard is ready when it coats the spatula and a line drawn with a finger stays clean; it must never boil, or the eggs will coagulate.
- Off the heat, whisk in the cocoa powder until no lumps remain, then immediately pour the hot custard over the chopped chocolate.
- Let the chocolate melt quietly, then blend with an immersion blender, keeping the head fully submerged so you do not incorporate air. The base should become glossy, smooth, and almost satiny.
- Pass the mixture through a fine sieve to remove any trace of undissolved cocoa or coagulated yolk. Chill the bowl quickly in an ice-water bath, stirring from time to time, until the base feels cold to the touch.
- Pour the base into the pint, staying below the maximum fill line. Put the lid on straight and freeze on a perfectly level surface until the mixture is solid all the way through.
- Take the pint out of the freezer and let it sit very briefly at room temperature if the surface is extremely hard. Install it in the ice cream maker and run the ice cream program.
- After the first cycle, check the texture. If it seems sandy or powdery, make a small well in the center, add a splash of cold whole milk, then run a re-spin cycle. The ice cream should become dense, smooth, and glossy.
- Serve immediately in scoops, or smooth the surface and return it to the freezer for a few minutes for a firmer texture, then spoon it into chilled glasses.
Nutrition
Per serving
- Energy
- 582.4 kcal
- Protein
- 14.18 g
- Carbohydrate
- 50.32 g
- Fat
- 34.9 g
- Fibre
- 5.35 g
- Calcium
- 129.85 mg
- Iron
- 7.58 mg
- Magnesium
- 122.86 mg
