My own creation, similar to a David Lebovitz recipe but creamier and much like a rich truffle.
- Yield: 1 quart
- Difficulty: Easy
- 2 1/2 cups heavy whipping cream
- 1 1/2 tbsp unsweetened cocoa powder
- 2 1/2 ounces bittersweet chocolate pieces
- 3 ounces semi-sweet chocolate pieces
- 1 ½ cups whole milk
- 3/4 cup sugar
- pinch of salt
- 5 large egg yolks
- ¼ tsp vanilla extract
- Be sure to freeze you ice cream maker’s bowl for the required amount of time.
- In a saucepan, warm 1 cup of cream and cocoa powder, whisking together until blended.
- Bring it to a boil, reduce heat and simmer on a low boil for 30 seconds, whisking constantly.
- Remove from heat and add both chocolates, stirring until smooth.
- Add another cup of cream and place into a large bowl with a mesh strainer over the top for later.
- In the same cleaned saucepan, warm milk, sugar and salt over low and in another bowl, whisk the egg yolks.
- Pour the warm milk mixture into the egg yolks, whisking constantly and then place back into the saucepan.
- Over medium heat, stir the mixture constantly until it thickens and coats the back of a spatula.
- Pour this into the strainer over the chocolate mix and stir until smooth, then add the vanilla extract.
- Allow this to cool and place into airtight container and place in the freezer for a few hours until chilled.
- When you remove it from the freezer, add the remaining ½ cup of cream and mix until smooth.
- Freeze in the ice cream maker according to the instructions of the maker.
- My ice cream took about 25-30 minutes and came out very creamy but I placed it into the freezer before having some.