Double Chocolate Ice Cream
ByAdapted from a recipe by Alton Brown, I incorporated Ina Garten’s recommendation to add a little coffee when making chocolate-based dessert. My own contribution is to throw in dark chocolate shards during the last five minutes of processing in the ice cream maker.
Equipment
- Ice cream maker
Ingredients
- ½ cup good quality unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 3 cups heavy cream
- 1 cup full -fat milk
- 8 egg yolks
- 1 ⅛ cups white sugar
- 1 pinch salt
- ¼ cup chocolate shards (available in baking supply stores)
Instructions
- Place the cocoa powder, coffee granules and two cups of cream in a sauce pan.
- Over medium heat, with constant stirring, bring the mixture to a simmer.
- Add the remaining cream and milk, stir and cook until simmering.
- In a large bowl, mix the egg yolks and sugar until light-colored and smooth.
- Temper the egg yolks. Pour about a third of the cream mixture slowly into the egg mixture, stirring briskly as you pour.
- Pour the tempered egg yolks into the saucepan and mix.
- Set the pan on the stove once more and cook, stirring constantly, until thickened and the mixture coats the back of a spoon.
- Pour the cooked custard into a bowl and place a sheet of cling film directly over the entire surface. This prevents the formation of skin.
- Cool the custard to room temperature then chill in the fridge for six hours.
- Scrape the custard into the ice cream machine and process according to manufacturer's direction until you reach the desired consistency.
- Add the chocolate shards and salt during the last five minutes of processing.
- Serve the double chocolate ice cream immediately (soft serve stage) or freeze for a couple of hours for a firmer ice cream.
Connie’s Notes
Updated from a recipe originally published in February 1, 2017
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