It’s been a while since I last made ice cream. In fact, I had to exert some effort to locate each and every part of the ice cream maker which had somehow got separated over time. But it was worth the effort. This double chocolate ice cream is so rich—and dense—that it is more like Italian gelato than American-style ice cream. Sensational!
How is this different from all the other ice cream recipes in the archive? The number of egg yolks, mainly. In the past, I’ve often used four egg yolks for every four cups of milk / cream. This time, a total of eight egg yolks went into the custard. I tell you, the cats and the dog had a ball lapping on the egg whites. But they couldn’t have been happier than we were once we started scooping the double chocolate ice cream into glasses. It’s amore from the very first spoonful.
What inspired me to renew my on-and-off infatuation with ice cream making? My sister-in-law, Bing, who’s visiting from Chicago. We had dinner at The Vegetarian Kitchen recently and, afterwards, we decided to drive to nearby Robinson’s Magnolia for dessert. She was craving chocolate ice cream but, in the end, we bought all kinds of dessert except ice cream. Never mind, I told her, since she and her brood were coming to the house for dinner a few days later, I said I’d make chocolate ice cream and serve it for dessert. And so, I did.
Adapted 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.
Double Chocolate Ice Cream
- 1/2 cup good quality unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 3 cups heavy cream
- 1 cup full cream milk
- 8 egg yolks
- 1 and 1/8 cups white sugar
- a pinch of salt
- 2 tablespoons chocolate shards (available in baking supply stores)
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 (see how to prevent skin from forming on custard).
Cool the custard to room temperature. Chill for six hours.
Scrape the custard into the ice cream machine and process according to manufacturer's direction until you reach the desired consistency (I use a Cuisinart Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker and processing took 35 minutes). 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.