This chocolate ice cream is a rich, custard-style ice cream with no raw eggs!
- milk : 1 cup
- sugar : 0.75 cup
- unsweetened cocoa powder : 2 Tbsp
- salt : 0.25 tsp
- egg yolk, lightly beaten : 3 piece
- semisweet chocolate, chopped : 2 ounces
- heavy cream : 2 cups
- vanilla extract : 1 tsp
Stages of cooking
Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.
Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.
Remove from the heat and stir in chopped chocolate until melted.
Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
Stir in cream and vanilla. Pour into an ice cream maker and freeze according to manufacturer's directions. Melissa Goff