When we think of chocolate ice cream,we think of something rich and creamy with a chocolate flavour that is not hiding. When we started playing around with recipes and experimenting to get the flavours we like we knew it would have to have cocoa powder as a key component so that the intense chocolate flavour was present. We also found that chocolate was also a key component to help with the creaminess and mouth feel.
When making this recipe we found that the custard prior to cooling was reminiscent of those malts you use to get from Woodwards (aging myself there!), but as it cooled it become more intense. The final product has an intense chocolate flavour with a creamy mouth feel, akin to a frozen chocolate mouse. As tempted as you may be to adorn this with whipping cream or other toppings, perhaps just enjoy it by itself!
- 2 c Heavy Cream
- 1.5 c Milk (we use 1%)
- ½ c Light Corn Syrup
- 6 Egg Yolk
- ½ c Granulated Sugar
- ¼ c cocoa, dutch process
- 8 oz Bittersweet Chocolate, chopped
- 2 t Vanilla Extract
- Combine the cream, milk and corn syrup in a heavy bottom saucepan. Heat over medium heat for about 5-8 minutes until it reaches 170 F.
- While then cream mixture is heating whisk together the egg yolks, sugar, cocoa and salt in a medium bowl until well combined. Also place the chopped chocolate into another medium bowl.
- When the cream mixture reaches temperature, remove approximately 1 cup, and slowly whisk in the egg mixture . Doing this will prevent the egg mixture from "scrambling" when you add it to the heated cream mixture (this is called tempering).
- Stir in the tempered egg/cocoa mixture into the pot of heated cream. Stir gently until it comes to 180 F, about 5-8 minutes, at this point the chocolate custard should coat the back of a spoon and have a thicker appearance.
- Remove from heat and pour the mixture through a fine meshed strainer over top of the chopped chocolate. Stir until the chocolate is completely melted into medium bowl through. Allow the mixture to cool at room temperature for about 30 minutes.
- Stir in the vanilla extract and then place bowl uncovered in the fridge for about 3 hours and then cover, and leave it in the fridge for another 3-24 hours. Over this time the mixture will become thicker. If you are in a big rush you can cool the mixture quicker by placing bowl in an ice bath. You will need to refresh the bath with ice a couple of times.
- Set up the ice cream maker of your choice (we are currently using the ice cream attachment for our Kitchen Aid stand mixer) and churn the chocolate custard according to manufacturers directions. With the Kitchen Aid we have it on 3, and typically churn for about 15 minutes.
- Place the churned custard into your desired container for freezing the ice cream. Ideally having it in the freezer for 24 hours firms it up the best, but you can always dive into after about 4 hours but it will be on the softer side.