Monday, June 14, 2010

bliss

you know that feeling when you taste something and your whole mouth comes alive??
that's what happened when i had my first spoon full of this perfect chocolate ice cream.
its just right on the money.
we love homemade ice cream!

this recipe is so simple it makes me smile.
you can taste each individual ingredient.
love that.

its ice cream season!!
make sure this is on your list of must makes...

Chocolate Ice Cream
{print recipe}

2 cups heavy cream, divided
3 tbsp. Dutch-process cocoa powder (only had Hershey's cocoa on hand and loved the taste)
5 oz. bittersweet or semisweet chocolate, finely chopped
1 cup whole milk (i used 2%)
¾ cup sugar
Pinch of salt
5 large egg yolks
1 tsp. vanilla extract

Directions:
In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Once the mixture is in the bowl, set a fine mesh sieve over the top in preparation for the next step.
In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat. In a medium mixing bowl, whisk together the egg yolks.
When the milk mixture is warm, gradually whisk it into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175° F on an instant-read thermometer. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract.
Cover the bowl with plastic wrap and chill the mixture thoroughly in the refrigerator. (Alternatively to speed chilling, stir the mixture frequently over an ice bath.) Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container and freeze until ready to serve.
adapted from:: annie's eats, the perfect scoop by david lebovitz

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