Andy and I are on the same page about a lot of things in life (which is how it should be), but we are definitely a house divided when it comes to ice cream. He prefers vanilla bean over any other flavor, ever. The only time I want vanilla ice cream is if someone is making root beer floats (and then that’s just because I don’t like root beer). Vanilla = boring. Even if I’m having pie. I’ll take a scoop of something interesting (chocolate, moose tracks, etc.) with my peach pie, thank you very much.
In spite of my personal feelings toward vanilla, it’s the flavor that gets made most often at our house. (That’s a testament to how much I love my husband and friends who rave about the vanilla ice cream. You’re all welcome.) This weekend, though, I’d reached my limit. A girl can only stand so much vanilla, after all. So when I had the chance to make a birthday dessert for a friend who prefers chocolate, I was all over it. We had a cookies and cream cake with chocolate frosting (and yes, it was as good as it sounds) and chocolate ice cream. And wow, was it good. Rich chocolate flavor. Perfect, creamy texture. Melt-in-your-mouth goodness. I may have taken a spatula to the bowl to get the last little bits of ice cream.
This recipe is a little more involved than the vanilla bean ice cream, simply because it’s an egg-based/custard recipe, rather than the Philadelphia-style vanilla. I’ve decided, however, that I prefer the custard ice creams just because the texture is so much better. I also think they freeze better (creamier and less icy) than the Philadelphia style ice creams. Even with the extra steps of separating eggs and cooking the custard, I’m tempted to just keep making this one and forget about the vanilla. (Until a birthday rolls around for a vanilla fan, that is.) 😉
Chocolate Ice Cream
2 cups of heavy cream, divided
3 tablespoons dutch cocoa powder
5 ounces semi-sweet or bittersweet chocolate, finely chopped
5 egg yolks
1 cup whole milk or half and half
3/4 cup sugar
1 teaspoon vanilla extract
In a medium saucepan, whisk together one cup of cream and the cocoa powder. Bring the mixture to a boil over medium-high heat, whisking occasionally to make sure the cocoa dissolves. Reduce the heat to medium-low and let the mixture simmer for 30 seconds. Take the pan off the burner and add the chopped chocolate, whisking until the chocolate melts and the mixture is smooth. Stir in the remaining cup of cream.
Pour the chocolate mixture into a large glass bowl and set a fine mesh strainer over the top. Set aside.
Combine the milk, sugar and salt in the same saucepan that you used for the chocolate mixture. Warm the milk mixture over medium-high heat. Meanwhile, beat the egg yolks in a glass measuring cup. Add about 1/2 cup of the warm milk to the egg yolks and whisk to combine. Pour the egg yolks into the saucepan, whisking constantly. Cook the custard until it thickens and coats the back of a metal spoon, stirring constantly.
Pour the custard through the strainer and into the chocolate mixture. Add the vanilla extract. Cover the bowl and place in the refrigerator to cool. When the mixture is thoroughly chilled, freeze it in an ice cream maker according to the manufacturer’s directions. Store the ice cream in a freezer-safe container until you’re ready to enjoy it.
From Annie’s Eats, who adapted it from the Perfect Scoop by David Lebovitz
Click here for a printable version.