Bittersweet Chocolate Ice Cream
- Level: Intermediate
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 314
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 170
- Sodium
- 33
- Total: 5 hr 30 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 10 min
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
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.