Homemade Chocolate (+) Ice Cream
Just because it’s summer….
Chocolate Ice Cream
2 cups heavy cream
3 Tbsp unsweetened cocoa powder
1 tsp espresso powder
5 oz bittersweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
5 large or 4 extra-large egg yolks, lightly beaten
1/4 tsp salt
1 tsp vanilla extract
1 Tbsp Kahlua or other coffee-flavored liqueur
Warm 1 cup of cream with the cocoa powder and espresso powder over medium heat, stirring until thoroughly blended. Bring to a near boil then simmer for 30 seconds to 1 minute to ensure all the powder dissolves, stirring constantly.
Remove from heat and add chopped chocolate, stirring until blended.
Pour into a bowl and add the other cup of cream. Stir until blended
Warm the milk and sugar. (You can use the same pan.) When warm, pour about half of the milk mixture into the egg yolks to warm them and then pour the egg yolk mixture back into the pan stirring constantly so that you don’t get scrambled eggs! Heat until the mixture is thick and coats the back of a spoon or spatula.
Place the bowl with the chocolate mixture into a water bath and top with a strainer. Pour the egg mixture through the strainer into the bowl.
Stir together until the mixture has cooled. Stir in the salt, vanilla extract and Kahlua. Place in refrigerator and cool for at least 3 hours or overnight.
Freeze in your ice cream machine according to the manufacturer’s instructions.