Decadent Dark Chocolate Ice Cream
Indulge in the luxurious, rich flavor and creamy texture of this decadent dark chocolate ice cream, inspired by the Joy of Cooking's treasured recipe. Perfect for true chocolate enthusiasts, this frozen dessert uses exquisite Scharffen Berger's semisweet chocolate squares, resulting in an intensely chocolatey experience. Crafting this ice cream is a labor of love that begins with creating a smooth and velvety custard base, enhanced with the finest cocoa and chocolate. A night of chilling allows the flavors to harmonize before churning it to perfection in an ice cream machine, yielding an irresistible treat that's as sophisticated as it is satisfying.
5
Servings
530
Calories
7
Ingredients
Ingredients
whole milk
2 cups (Bring to a simmer)
granulated sugar
3/4 cup (divided)
large egg yolks
4 (beaten)
unsweetened Dutch cocoa
1/3 cup (sifted)
bittersweet or semisweet chocolate
2-3 ounces (chopped)
heavy cream
1 cup (whisked in)
pure vanilla extract
1 teaspoon (added)
Instructions
1
In a heavy saucepan, heat the whole milk and 1/2 cup of granulated sugar over medium heat until it reaches a gentle simmer at 175°F, stirring occasionally to ensure the sugar dissolves completely.
2
While the milk is heating, use an electric mixer to blend the remaining 1/4 cup of sugar with the egg yolks until the mixture becomes a pale, thickened consistency, taking about 2 minutes. Gradually incorporate the sifted cocoa powder into the yolk mixture until smooth.
3
Slowly add 1/2 cup of the hot milk mixture from the saucepan to the yolk mixture, beating continuously to combine. Return the now-combined mixture back to the saucepan.
4
Stir the mixture continually over medium-low heat until the custard reaches 175°F and evenly coats the back of a spoon, which will take around 8 to 10 minutes.
5
Take the saucepan off the heat and strain the custard into a lidded plastic bowl to remove any solids. Quickly add the chopped chocolate and stir constantly until it melts completely into the hot custard. Follow this by whisking in the heavy cream and vanilla extract.
6
Allow the custard to cool to room temperature, then cover it securely with a lid. Refrigerate the custard to chill thoroughly, for a minimum of 4 hours or ideally overnight, ensuring it's completely cold before freezing.
7
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, which typically takes about 25 minutes with a Cuisinart model.
Nutrition Information
40g
Fat
42g
Carbs
7.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Dark Chocolate Ice Cream?
It is a luxurious, rich, and creamy frozen dessert inspired by the Joy of Cooking and made with a custard base.
What brand of chocolate is recommended for this recipe?
The recipe suggests using Scharffen Berger's semisweet chocolate squares for an exquisite flavor.
How many servings does this recipe yield?
This recipe makes approximately 5 servings.
What are the nutritional facts for one serving?
Each serving contains 530 calories, 40g of fat, 42g of carbohydrates, and 7.6g of protein.
What are the primary ingredients needed?
The ingredients include whole milk, granulated sugar, large egg yolks, unsweetened Dutch cocoa, bittersweet or semisweet chocolate, heavy cream, and pure vanilla extract.
Do I need an ice cream machine for this recipe?
Yes, the instructions require churning the custard in an ice cream machine according to the manufacturer's directions.
To what temperature should the milk and sugar be heated?
The milk and sugar mixture should reach a gentle simmer at 175°F.
How should the egg yolks be prepared?
Beat the egg yolks with sugar using an electric mixer until they become pale and thickened, which takes about 2 minutes.
What is the secret to a smooth chocolate mixture?
Sift the Dutch cocoa powder before incorporating it into the yolk mixture to ensure a smooth consistency.
How do I prevent the egg yolks from curdling when adding hot milk?
Slowly add 1/2 cup of the hot milk to the yolk mixture while beating continuously to temper the eggs.
How long should I cook the custard on the stove?
Cook the mixture over medium-low heat for 8 to 10 minutes until it reaches 175°F and coats the back of a spoon.
Why is it necessary to strain the custard?
Straining the custard into a bowl helps remove any solids, ensuring a velvety smooth texture.
When should the chopped chocolate be added?
Add the chopped chocolate immediately after straining the hot custard and stir constantly until it is completely melted.
When is the heavy cream added to the mixture?
The heavy cream and vanilla extract are whisked in after the chopped chocolate has melted into the hot custard.
How long does the custard need to chill?
The custard should be refrigerated for a minimum of 4 hours, though overnight is ideal for the best flavor harmony.
How long does the churning process usually take?
Churning typically takes about 25 minutes in a standard ice cream maker like a Cuisinart model.
Can I use bittersweet chocolate instead of semisweet?
Yes, the recipe allows for 2-3 ounces of either bittersweet or semisweet chocolate.
What kind of cocoa powder is best for this ice cream?
The recipe specifies using 1/3 cup of unsweetened Dutch cocoa.
Is this a custard-based ice cream?
Yes, it uses a traditional custard base made with egg yolks and milk.
What is the total amount of sugar used?
The recipe uses 3/4 cup of granulated sugar in total, divided between the milk and the egg yolk mixture.
What type of milk is required?
The recipe calls for 2 cups of whole milk to ensure a rich texture.
What is the serving size for this ice cream?
The specific serving size in ounces or cups is not provided, but the recipe is intended for 5 servings.
Who is the inspiration behind this recipe?
The recipe is inspired by the culinary classic 'Joy of Cooking'.
What is the role of vanilla extract in this recipe?
Pure vanilla extract is added at the end of the custard preparation to enhance the chocolate flavor.
How much chocolate is needed for one batch?
You will need 2 to 3 ounces of chopped bittersweet or semisweet chocolate.
Is this recipe suitable for chocolate enthusiasts?
Yes, it is described as an intensely chocolatey experience specifically designed for true chocolate enthusiasts.
What should the consistency of the egg yolk mixture be?
It should be pale and thickened after being beaten with sugar for 2 minutes.
Does this recipe contain fiber?
Based on the nutritional data provided, the fiber content is not specified.
How much heavy cream is used?
The recipe uses 1 cup of heavy cream.
What is the final step before eating?
The final step is to pour the chilled custard into an ice cream maker and churn it according to the manufacturer's instructions.