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Bittersweet Chocolate Truffle Ice Cream

Source of Recipe

From "The Best Ice Cream Maker Cookbook Ever" by Peggy Fallon


Recipe Introduction

"If you have been searching for the ultimate chocolate ice cream, look no further. This one is rich, dense, dark, and delicious. The tiny bit of salt, though not detectable, really boosts the chocolate flavor."

List of Ingredients

â—¦ 3 cups heavy cream
â—¦ 1 cup milk
â—¦ 1 ½ cups sugar
â—¦ ¼ cup unsweetened cocoa powder, preferably Dutch-process
â—¦ â…› teaspoon salt
â—¦ 4 egg yolks
â—¦ 4 (1-ounce) squares unsweetened chocolate, finely chopped
â—¦ 2 teaspoons vanilla extract


Recipe

In a heavy saucepan, mix together the cream, milk, sugar, cocoa powder, and salt. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes.

Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm cocoa cream. Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160° F on a candy thermometer), 5 to 10 minutes. Do not boil or the egg yolks will curdle. Remove from the heat. Immediately add the chocolate and stir until melted and smooth.

Strain the custard into a bowl and partially cover. Let cool 1 hour at room temperature. Stir in the vanilla. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days.

Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions. Transfer to a covered container and freeze at least 3 hours or as long as three days.

Makes about 1 ½ quarts