Chocolate Ice Cream

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  • Chocolate Ice Cream in cones.

    My son started first grade yesterday and I asked him what he wanted to eat to celebrate his new school year.  He requested this Chocolate Ice Cream again.  Initially I was planning to post a Japanese recipe for today, but I’ll delay it to next Monday instead.  I actually need this recipe to be up on my blog so that I can read the recipe from my iPad while cooking.  Life gets pretty convenient with Apple products these days, doesn’t it?  Speaking of which, I have cool giveaways today at the end of this post, so keep on reading!

    Chocolate Ice Cream in cones.

    Back to ice cream topic.  I have to tell you that this chocolate ice cream was VERY special.  Do you know why?  Because you need to plan on making it 5 days before you can actually enjoy it.

    Chocolate Ice Cream and a ice cream scoop.

    5 days?  You might ask.  Yes, it’s not a typo.  Did we really wait 5 days to eat it?  Um… we couldn’t wait so we tasted it earlier, but we did save some for the 5th day.  You will love this ice cream.  If you are like me who’s a chocoholic, then this is a must try recipe.  Next time I’m going to use gourmet chocolate as an experiment (not that I’m saying Trader Joe’s Belgium chocolate is bad – it was excellent with TJ’s chocolate already).  The ice cream was very, very rich.  It’s like truffles but the ice cream version.  Are you now curious to try?  I tell you, it’s worth it!

    Chocolate Ice Cream in a kid's hand.

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    Chocolate Ice Cream | JustOneCookbook.com
    Chocolate Ice Cream
    Prep Time
    20 mins
    Cook Time
    30 mins
    Total Time
    5 d 50 mins
     
    Course: Dessert
    Servings: 4 Cups
    Author: Nami
    Ingredients
    • 7 oz dark chocolate (70% to 75% cacao)
    • 2 cups whole milk (2 cups = 480 ml)
    • cup unsweetened cocoa powder
    • 6 large egg yolks
    • 7 Tbsp sugar
    • 6 Tbsp sugar
    • 2 Tbsp water
    • ¼ cup heavy (whipping) cream
    Instructions
    1. Gather all the ingredients.

      Chocolate Ice Cream Ingredients
    2. Finely chop chocolate into small pieces.
      Chocolate Ice Cream 1
    3. Place chocolate in a medium metal or glass bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
      Chocolate Ice Cream 2
    4. Whisk milk and cocoa powder in a medium saucepan over medium heat until mixture begins to boil; set aside.
      Chocolate Ice Cream 3
    5. In a stand mixer, beat egg yolks and 7 Tbsp. sugar until very thick ribbons form, about 2 minutes.
      Chocolate Ice Cream 4
    6. Whisking constantly, gradually add hot milk mixture to egg yolk mixture.
      Chocolate Ice Cream 5
    7. Return mixture to saucepan.
      Chocolate Ice Cream 6
    8. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and temperature reaches 175°F, about 5 minutes.
      Chocolate Ice Cream 7
    9. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
      Chocolate Ice Cream 8
    10. Bring remaining 6 Tbsp. sugar and 2 Tbsp. water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves.
      Chocolate Ice Cream 9
    11. Boil, occasionally swirling pan (do not stir), until a dark amber color forms, about 5 minutes.
      Chocolate Ice Cream 10
    12. Gradually whisk in cream (mixture will bubble vigorously).
      Chocolate Ice Cream 11
    13. Whisk caramel into chocolate custard.
      Chocolate Ice Cream 12
    14. Strain into a large container; cover and chill for 2 days.
      Chocolate Ice Cream 13
    15. Process custard in an ice cream machine according to manufacturer's instructions.
      Chocolate Ice Cream 14
    16. Transfer to another container; freeze for 3 days before eating.
      Chocolate Ice Cream 15
    Recipe Notes

    Equipment you will need :

    • Ice cream maker

    If you don't have an ice cream maker, check out here.

     

    Barely adapted from Bonappetit.
    The original recipe recommends you to make at least 3 days ahead.

    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

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