Deep Dark Chocolate Ice Cream
This ice cream is deep in flavor...great for the chocolate lover. Fill free to use any additions you prefer...nuts, marshmallows,chocolate chunks,etc.
Yield: 8 Ready in 2 hours
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Deep Dark Chocolate Ice Cream Preparation
Combine the milk and cream in a large saucepan. Heat on med-low heat. Cut the vanilla bean and scrape seeds. Add the seeds and pod to the cream mixture. Simmer the cream mixture over low heat for 30 minutes.Remove the pod, rinse it and add it to some plain granulated sugar(to make vanilla sugar)... or discard.
Combine the sugar,cocoa,eggs and yolks in a medium bowl. Beat on medium until mixture resembles mayonnaise.
Take out 1 cup of the hot milk/cream mixture. With the mixer on low, add the cup of hot milk/cream to the cocoa mixture. Pour it in a steady stream until incorporated.Stir in the chopped chocolate/chips into the saucepan with the hot milk/cream. Stir in the egg mixture into the hot milk/cream. Cook over low heat,stirring constantly. At this point, the mixture tastes like decandent hot chocolate. I suppose if you don't want to go any further, you can always enjoy a nice hot cup of hot chocolate:). Now, seriously, lets get on to the next step. The mixture will thicken and resemble a chocolate pudding(custard). Add the Irish Cream/vanilla and transfer to a bowl. Cover with plastic wrap, directly on the surface of the pudding. Refrigerate and cool completely.I usually leave it overnight to fully develop the flavors. Pour the cooled/chilled custard into the ice cream maker bowl. Turn on the ice cream maker on let mix until thickened, about 25 minutes. Add the nuts and any other additions you like during the last minute or so of the churning process. The ice cream will have a softer consistency.I like to place it in the freezer in an airtight container for about 2 hours or more before serving.
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