This is a custard based ice cream, meaning it starts with a cooked emulsion of cream, milk, egg yolks, and sugar for a richer and smoother ice cream. The secret to this ice cream is using a high quality chocolate (Ritual!) to let the chocolate flavor shine.
Prepare an ice bath in a large bowl, with a medium-sized bowl that fits into it. Place dark chocolate in the bowl.
TOOLS YOU’LL NEED
A bowl for ice water, a saucepan, a fine-mesh strainer, 2 heat-proof mixing bowls, measuring tools, a thermometer (optional)
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
3 egg yolks
1/4 cup cocoa powder
1 teaspoon sea salt
6 oz Ritual Mid Mountain 60% dark chocolate, ground or finely chopped
Add cream, milk, sugar and salt to a saucepan. Heat over medium heat until a thermometer reads 170 degrees F (or until the mixture starts to form small bubbles on top and it’s too hot to touch if you don’t have a thermometer).
Meanwhile in a heatproof bowl, whisk the eggs with the cocoa powder. Once the milk mixture gets hot, temper the eggs by slowly whisking half of the hot milk into the eggs. Whisk constantly to avoid scrambling the eggs. Then transfer the mixture back to the pan.
Return the mixture to medium heat and cook while constantly stirring with a rubber spatula, being sure to scrape the bottom of the pan. Simmer, don’t boil. It’s finished when it starts to thicken and heavily coat the spatula, between 170-175 degrees on a thermometer.
Grab your bowl with the chocolate and place a fine mesh strainer over top. Slowly and in batches, pour the hot custard mixture over the chocolate, whisking until chocolate is melted and incorporated. Place the bowl in the ice bath to cool completely, stirring occasionally to speed the process. Refrigerate the base for up to 4 days, then make according to ice cream maker instructions.
Thanks to our friends from Pink Elephant Coffee for this recipe!