Chocolate Ice Cream, Philadelphia Style
Source of Recipe
From "The Perfect Scoop" by David Lebovitz
"Unsweetened chocolate provides the maximum chocolate flavor in this non-custard-based chocolate ice cream. But bitter chocolate can be stubborn to melt, so you'll want to whiz the mixture in a blender to make sure it's silky smooth."
List of Ingredients
◦ 2 ¼ cups heavy cream
◦ 6 tablespoons unsweetened Dutch-process cocoa powder
◦ 1 cup sugar
◦ Pinch of kosher or sea salt
◦ 6 ounces unsweetened chocolate, chopped
◦ 1 cup whole milk
◦ 1 teaspoon pure vanilla extract
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it's completely melted, then whisk in the milk and vanilla.
Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes about 1 quart