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Chocolate Truffle Ice Cream

Source of Recipe


From "The Ultimate Ice Cream Book" by Bruce Weinstein






List of Ingredients



• 1/2 cup sugar
  
• 2 large egg yolks
  
• 1 cup milk
  
• 1/4 cup cocoa powder
  
• 1-1/2 cups heavy cream
  
• 6 ounces bittersweet chocolate, chopped
  
• 1 tsp vanilla extract
  






Instructions



1. In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.
   
   
2. Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly.
   
   
3. Slowly beat the hot milk and cocoa into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Set aside while you prepare the ganache.
   
   
4. Bring the cream to a simmer in a small saucepan. Immediately remove from the heat and pour the cream over the chopped chocolate in a bowl. Stir until the chocolate is melted and the mixture is smooth. Combine the chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold or overnight.
   
   
5. Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
   
   Makes about 1 quart.