As requested by Lxxx, I would like to share this recipe here with all of you. It's a real rich, bittersweet and creamy ice cream. Use the best dark chocolate at 70% cocoa solid would definately give you a sharp taste. I would said, this chocolate ice cream might not suitable for children as they might feel bitter. However, you can change the dark chocolate to 55% cocoa solid, it would be nice for children. For adults, go for 70% cocoa and you won't regret!
Recipe from "The Perfect Scoop":
500ml heavy cream 1 tablespoon (21g) unsweetened cocoa powder 140g bittersweet or semisweet chocolate, chopped 250ml whole milk 150g sugar Pinch of salt 5 large egg yolks ½ teaspoon vanilla extract
- Warm 250ml of the cream with the cocoa powder in a medium sauce pan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 250ml cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.