Signature Recipes

Dark Chocolate Ice Cream

This complex take on the the world's favorite frozen flavor is from Recipe of the Week: Ice Cream 52 Recipes for Year-Round Frozen Treats by Sally Sampson (Wiley, 2008).

1 1⁄2 cups whole milk
1 1⁄2 cups heavy cream
8 ounces semi-sweet chocolate
3 large egg yolks, at room temperature
2 tablespoons white sugar
1 teaspoon vanilla extract
Pinch kosher salt
1⁄4 cup Cointreau or Grand Marnier (optional)

Place the milk, cream and chocolate in a small pan and cook over low heat, whisking from time to time until the mixture is warm, about 175°F.

Place the egg yolks, sugar, vanilla extract and salt in a small metal bowl and whisk until completly mixed. Add 1⁄4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1⁄4 cup at a time, until you have added about 11⁄2 cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F. Do not allow the mixture to boil. Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature.

Cover and refrigerate until it reaches 40°F, about 3 hours. Add the Cointreau, if desired. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

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Edited by Patricia D. Sherman

Signature Recipes Index