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!
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.
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!
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Chocolate Ice Cream
- 7 oz dark chocolate (70% to 75% cacao)
- 2 cups whole milk (480 ml)
- ⅓ cup unsweetened cocoa powder
- 6 large egg yolks
- 7 Tbsp sugar (for yolks)
- 6 Tbsp sugar (for caramel)
- 2 Tbsp water
- ¼ cup heavy (whipping) cream
- Gather all the ingredients.
- Finely chop chocolate into small pieces.
- 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.
- Whisk milk and cocoa powder in a medium saucepan over medium heat until mixture begins to boil; set aside.
- In a stand mixer, beat egg yolks and 7 Tbsp (90 g) sugar until very thick ribbons form, about 2 minutes.
- Whisking constantly, gradually add hot milk mixture to egg yolk mixture.
- Return mixture to saucepan.
- Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and temperature reaches 175°F (80ºC), about 5 minutes.
- Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
- Bring the remaining 6 Tbsp (80 g) sugar and 2 Tbsp water to a boil in a small saucepan over medium-high heat, stirring until sugar dissolves.
- Boil, occasionally swirling the pan (do not stir), until dark amber color forms, about 5 minutes.
- Gradually whisk in cream (mixture will bubble vigorously).
- Whisk caramel into chocolate custard.
- Strain into a large container; cover and chill for 2 days.
- Process custard in an ice cream machine according to manufacturer's instructions.
- Transfer to another container; freeze for 3 days before eating.