If you're looking for a super-rich dark chocolate ice cream, this is the one. This was my first time making chocolate ice cream. I've made chocolate mint and strawberry before. The consistency of this was very different but the taste was amazing!
The recipe comes from Ina Garten, the Barefoot Contessa. I only made a few little changes.
Here's what you need:
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (I used dark cocoa powder)
2 ounces (60 g) bittersweet chocolate
4 large egg yolks
2 tablespoons Kahlua
2 teaspoonsvanilla extract
Large pinch kosher salt
2 ounces (60 g) bittersweet chocolate (optional, for chocolate chips)
Chop the first 2 ounces of chocolate. Heat milk, cream and half a cup of sugar over medium heat until the sugar dissolves and the milk starts to simmer.
Add the cocoa powder and chopped chocolate to the hot milk and whisk until smooth. This takes some time. It doesn't need to be completely lump-free, but as smooth as possible.
Pour the hot chocolate mixture into a large measuring cup and set aside.
Separate the eggs and save the whites for another use. This is 4 egg yolks but two broke. No worries.
In a stand mixer with the paddle attachment, beat the egg yolks with 1/4 cup of sugar on high for 5 minutes.
The eggs will become thick and light coloured.
With the mixer running on low, slowly pour the warm chocolate mixture into the egg mixture. Really, just trickle it in at first to let the eggs warm up.
Slowly pour in all the chocolate.
Then return the chocolate and egg mixture to the pot and cook over low heat until it thickens and the temperature reaches 180 degrees F.
Strain into a clean, large measuring cup or container.
Stir in the salt, Kalhua and vanilla.
Press plastic wrap over the top of the mixture and refrigerate at least 3 hours or overnight. (Make sure the bowl of your ice cream maker is frozen too.)
When you're ready to make the ice cream, pour the chilled chocolate mixture into the machine and freeze according to its directions. Mine took about 25 minutes. This custard mixture was much thicker than ice creams I've made in the past.
Here it is after 25 minutes. It is soft and delicious at this point, but you want to let it freeze solid before serving.
But first, the optional "chocolate chips". This is the same technique I used to make mint chocolate chip ice cream. I just love little crunchy bits in my ice cream and this works great. Place half the soft gelato in a container.
Melt 2 ounces of chocolate in the microwave on low (at 30-second increments, stirring until melted). Drizzle the melted chocolate over the gelato, then stir the chocolate into the gelato, breaking up the chocolate drizzle into chips. Repeat with the remaining ice cream and chocolate, then cover and freeze for several hours until solid.
I love the way this turned out. It is so rich and chocolatey. I will definitely make this one again!