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Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Bittersweet Chocolate Ice Cream

Name: Bittersweet Chocolate Ice Cream
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT5H30M0.000S
Yield: about 1 quart
Ingredients: 6 ounces bittersweet chocolate, roughly chopped; 1 cup whole milk; 1/2 cup sugar; 6 large egg yolks; 1 3/4 cups cold heavy cream; 2 teaspoons vanilla extract

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Level: Intermediate
Total: 5 hr 30 min

Prep: 20 min
Inactive: 5 hr
Cook: 10 min

Yield: about 1 quart

Level: Intermediate
Total: 5 hr 30 min

Prep: 20 min
Inactive: 5 hr
Cook: 10 min

Yield: about 1 quart

Ingredients

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6 ounces bittersweet chocolate, roughly chopped

1 cup whole milk

1/2 cup sugar

6 large egg yolks

1 3/4 cups cold heavy cream

2 teaspoons vanilla extract

Directions

Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.