Double Chocolate Ice Cream
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Double Chocolate Ice Cream

"Cook time" is the combination of the cooking time for the custard and the actual processing in the ice cream machine.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 to 8
Author CASA Veneracion

Ingredients

  • 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)

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 (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 Indulgenceā„¢ 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.