Rich Chocolate Ice Cream
A recipe by ice cream king David Lebovitz, this is sumptuous all by itself – though also very good with the addition of white chocolate stracciatella (see page 124). You can turn this into chocolate-orange ice cream by steeping the zest of two oranges in the warmed cream for an hour before you make the ice cream.
2 cups cream
3 tablespoons cocoa powder 140g dark chocolate, chopped 1 cup milk
²⁄³ cup white sugar
Pinch of salt
5 egg yolks
½ teaspoon vanilla extract
In a medium saucepan whisk together 1 cup of the cream and the cocoa powder. Bring to the boil and simmer 30 seconds, whisking constantly.
Take off heat and add chocolate, stirring until melted. Add the remaining 1 cup cream and pour into a bowl.
In the same saucepan, heat together the milk, sugar and salt until dissolved and hot.
Lightly whisk egg yolks in a heatproof jug then slowly pour the milk mixture over, whisking all the time. Pour the mixture back into the saucepan and stir over medium heat until thickened.
Strain into the chocolate cream mixture, add vanilla and mix well. Cover the surface with plastic wrap and chill thoroughly before churning in an ice cream maker. Scrape into a chilled metal or ceramic container, cover and freeze until firm.
Serve scooped into cones and garnished with nuts and chocolate flakes if desired. Makes about 1.5 litres >