Classic Chocolate Ice Cream

Ingredients

Equipment Needed

• •Heavy-bottomed medium saucepan
• •Fine-mesh strainer
• •Ice cream maker with frozen bowl
• •Instant-read thermometer
• •Freezer-safe container (1-quart capacity)

Instructions

1. 1

   Bloom the cocoa

   Combine the heavy cream, milk, half of the sugar, cocoa powder, and salt in a medium heavy-bottomed saucepan. Whisk vigorously until the cocoa is fully dissolved with no lumps remaining. Set over medium heat and bring to a gentle simmer, whisking occasionally. The mixture will deepen in color as the cocoa blooms, releasing its full chocolate aroma. Remove from heat once you see lazy bubbles at the edges.

   Dutch-process cocoa has been treated with alkali, which mellows its acidity and deepens both color and flavor. Natural cocoa works but produces a sharper, more astringent result.
2. 2

   Prepare the egg yolks

   While the cream mixture heats, whisk the egg yolks with the remaining sugar in a medium bowl until the mixture lightens in color and falls from the whisk in thick ribbons, about two minutes of vigorous whisking. This dissolves the sugar and begins building the custard's silky texture.

3. 3

   Temper the eggs

   Here is where patience matters. Slowly pour about one cup of the hot cocoa cream into the egg yolk mixture, whisking constantly. The goal is to raise the temperature of the eggs gradually. Dump the hot liquid in all at once and you'll have chocolate scrambled eggs. Once incorporated, pour the tempered egg mixture back into the saucepan with the remaining cream, whisking as you pour.

   Keep that whisk moving the entire time you pour. Scrambled bits cannot be rescued.
4. 4

   Cook the custard

   Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, reaching into the corners where eggs like to set. The custard is ready when it reaches 170 to 175 degrees on an instant-read thermometer, or when it coats the back of your spoon thickly enough that a finger drawn through it leaves a clean trail that holds. This takes eight to twelve minutes. Do not let it boil.

   If you see any lumps forming, immediately remove from heat and whisk vigorously. Small curds can sometimes be rescued with aggressive stirring.
5. 5

   Add the chocolate

   Remove the saucepan from heat. Add the chopped bittersweet chocolate and let it sit for one minute to soften. Then whisk until completely smooth and glossy. The residual heat of the custard will melt the chocolate without any risk of scorching. Add the vanilla extract and whisk once more.

6. 6

   Strain and chill

   Pour the custard through a fine-mesh strainer into a clean bowl, pressing gently to extract every bit of chocolate goodness while leaving behind any stray egg bits. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cold, at least four hours or overnight. The custard must be thoroughly chilled before churning.

   For faster chilling, set the bowl in a larger bowl filled with ice water, stirring occasionally. You can reduce the chill time to about forty-five minutes this way.
7. 7

   Churn the ice cream

   Pour the cold custard into your ice cream maker and churn according to the manufacturer's directions. Most machines take twenty to thirty minutes. The ice cream is ready when it holds soft peaks and has the consistency of thick soft-serve. It will firm up considerably in the freezer.

   Freeze your ice cream maker's bowl for at least 24 hours before churning. A partially frozen bowl is the most common cause of ice cream that won't set.
8. 8

   Freeze until firm

   Transfer the churned ice cream to a freezer-safe container, pressing plastic wrap directly onto the surface. Freeze for at least two hours before serving for a scoopable consistency. The ice cream will be at its absolute peak texture for about a week, though it keeps well for up to a month.

Chef Tips

• •The quality of your chocolate determines the quality of your ice cream. Spend the extra dollar on chocolate you would happily eat straight from the bar. Ghirardelli, Guittard, and Valrhona all perform beautifully.
• •Save those egg whites. They freeze perfectly for up to three months. Six whites make an angel food cake or a batch of financiers.
• •For an even more intense chocolate experience, fold in chocolate chips or chopped chocolate during the last two minutes of churning. The cold temperature will set them into fudgy pockets throughout.
• •If your ice cream freezes too hard to scoop easily, let it sit at room temperature for five to ten minutes. Proper custard-based ice cream benefits from a brief temper before serving.

Advance Preparation

• •The custard base can be made up to three days ahead and refrigerated. In fact, an overnight rest improves the final texture.
• •Churned ice cream keeps for up to one month in the freezer, though texture is best within the first week.
• •For birthday parties or special occasions, churn the ice cream the morning of and let it firm in the freezer for at least four hours before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)