Rich Dark Chocolate Ice Cream Food

DARK CHOCOLATE ICE CREAM

Steps:

• Melt chocolate in double boiler over hot (not boiling) water.
• Gradually whisk in milk, stir until smooth.
• Remove from heat and let it cool.
• Whisk eggs in a mixing bowl until light and fluffy.
• Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
• Add the cream, vanilla, and salt; whisk.
• Add the chocolate mixture; blend well.
• Cover, chill, and freeze according to ice cream maker's directions.

DARK CHOCOLATE ICE CREAM

Steps:

• Bring whole milk and 1/2 c sugar to 175 degrees in a heavy saucepan over medium heat, stirring until sugar is dissolved.
• Meanwhile, use an electric mixer to beat remaining 1/4 c sugar with yolks until mixture turns pale yellow and thickens, about 2 minutes. Beat in cocoa powder until mixture is smooth.
• Slowly beat 1/2 c hot milk from pan into yolk mixture. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon.
• Remove saucepan from heat; strain custard into a plastic bowl with a lid. Add chopped bittersweet or semisweet chocolate to the hot custard and stir constantly until chocolate melts. (note: I grated my chocolate instead of chopping it so it would combine easier.) Whisk in heavy cream and vanilla.
• Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours. (Note: I usually make the ice cream mixture the night before, then chill overnight and make the ice cream in the ice cream maker first thing in the morning, that way I know its cold enough!).
• Pour into an ice cream machine and freeze as directed (I have a cuisinart and it takes 25 minutes).

DARK CHOCOLATE ICE CREAM

Steps:

• Place milk, cream, chocolate, cocoa, cinnamon and vanilla in a saucepan over low heat. Stir frequently, until chocolate has melted and mixture begins to simmer. The mixture will separate into a dark milky layer, with a lighter foamy layer on top.
• Meanwhile beat egg yolks and sugar together until pale and creamy.
• Add quarter to half of the hot chocolate mixture to the eggs, whisking to avoid egg mix setting. If lumps occur, strain through cheesecloth.
• Return egg mixture to saucepan, and cook over low heat until mixture coats the back of a metal spoon.
• Remove from heat and allow to cool, before chilling a minimum of two hours, preferably overnight. To avoid a skin forming, place cling wrap on top of the custard.
• Whip the mixture in a chilled bowl until light and fluffy. It should resemble a runny chocolate mousse.
• If using an ice cream maker, churn according to your machine instructions.
• To make without an ice cream maker, place in freezer for an hour, until edges are set but the centre is frozen. Remove and whip a high speed in a chilled bowl. Repeat until the desired consistency is achieved, around 2 to 3 times.
• This ice cream will freeze harder than commercial preparations. To serve after the first day, remove from freezer 20 minutes early to soften slightly.