Delicious rich chocolate ice cream

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Name: Rich Chocolate Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 cups Heavy whipping cream; 1 cup whole milk; 1 cup sugar; 1/2 teaspoon salt preferably sea salt; 5 tablespoons cocoa pref. Saco natural/dutch blend; 6 ounces 70% dark chocolate chopped or broken in pieces; 2 teaspoons Vanilla extract; 4 each egg yolks

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INGREDIENTS

3 cups Heavy whipping cream
1 cup whole milk
1 cup sugar
1/2 teaspoon salt ; preferably sea salt
5 tablespoons cocoa ; pref. Saco natural/dutch blend
6 ounces 70% dark chocolate ; chopped or broken in pieces
2 teaspoons Vanilla extract
4 each egg yolks

INSTRUCTIONS

Place egg yolks in a medium heatproof bowl.

Combine sugar and cocoa in medium saucepan and stir to blend. Add cream, milk, and salt and stir to combine. Heat over medium heat, stirring fairly constantly, just to a simmer. Little lumps of cocoa will dissolve as mixture heats.

Remove from heat and add chocolate in 2-3 additions, stirring after each addition until thoroughly melted and combined with cream mixture.

Whip egg yolks with a whisk. Add about 1 cup of the hot cream mixture, about 1/3 cup at a time, whipping well to combine after each addition. Pour egg mixture into saucepan with rest of cream and whisk well to combine.

Return cream/egg mixture to medium heat. Stirring constantly, cook until mixture thickens and coats the back of the spoon. Temperature will be about 180-185 degrees F.

Immediately strain mixture through a fine sieve into a heatproof bowl. Press plastic wrap onto surface of mixture to prevent the formation of a skin. Allow to cool and refrigerate until temperature is about 45 degrees F. (Alternatively, bowl may be placed in an ice/water bath to quickly cool to about 45 degrees F.)

Pour into ice cream maker and add vanilla extract. Freeze according to manufacturer’s instructions.

Stir in any desired mix-ins (nuts, mini peanut butter cups, etc.) by hand, put ice cream in freezer container and freeze in the freezer until ripe (that is, serving consistency - straight from the ice cream maker is pretty soft).

NOTES

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Rich Chocolate Ice Cream

3 cups Heavy whipping cream
1 cup whole milk
1 cup sugar
1/2 teaspoon salt preferably sea salt
5 tablespoons cocoa pref. Saco natural/dutch blend
6 ounces 70% dark chocolate chopped or broken in pieces
2 teaspoons Vanilla extract
4 each egg yolks

Place egg yolks in a medium heatproof bowl.

Combine sugar and cocoa in medium saucepan and stir to blend.  Add cream,  milk, and salt and stir to combine.  Heat over medium heat, stirring fairly constantly, just to a simmer.  Little lumps of cocoa will dissolve as mixture heats.

Remove from heat and add chocolate in 2-3 additions, stirring after each addition until thoroughly melted and combined with cream mixture.

Whip egg yolks with a whisk.  Add about 1 cup of the hot cream mixture, about 1/3 cup at a time, whipping well to combine after each addition.  Pour egg mixture into saucepan with rest of cream and whisk well to combine.

Return cream/egg mixture to medium heat.  Stirring constantly, cook until mixture thickens and coats the back of the spoon.  Temperature will be about 180-185 degrees F.

Immediately strain mixture through a fine sieve into a heatproof bowl.  Press plastic wrap onto surface of mixture to prevent the formation of a skin.  Allow to cool and refrigerate until temperature is about 45 degrees F.  (Alternatively, bowl may be placed in an ice/water bath to quickly cool to about 45 degrees F.)

Pour into ice cream maker and add vanilla extract.  Freeze according to manufacturer’s instructions.

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 6 Servings

Calories: 689
Calories from Fat: 528 (77%)

Amt Per Serving		% DV

	Total Fat 58.7g	78 %
	Saturated Fat 29.6g	148 %
	Monounsaturated Fat 20.8g
	Polyunsanturated Fat 5g
Cholesterol 1202.1mg		370 %
Sodium 9398.1mg		324 %
Potassium 389mg		10 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 18.7g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 689

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