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Chocolate Velvet Ice Cream

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 3/4 cup plus 2 Tbsp sugar
  
• 1/2 cup unsweetened Dutch-process cocoa powder
  
• 1/4 tsp salt
  
• 1-1/2 cups heavy cream
  
• 1 cup whole milk
  
• 3 large egg yolks
  
• 6 ounces good-quality bittersweet chocolate (not unsweetened), finely chopped
  






Instructions



1. Whisk together sugar, cocoa powder and salt in a 2- to 3-quart heavy saucepan until combined, then whisk in cream and milk. Bring mixture just to a boil, stirring occasionally.
   
   
2. Meanwhile, beat yolks in a large metal bowl until smooth. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170° F on thermometer; do not let boil. Remove pan from heat and add chocolate, whisking until melted. Pour custard through a fine-mesh sieve into cleaned metal bowl. Cool to room temperature, stirring occasionally, then refrigerate, covered, until cold -- at least 3 hours (custard will get very thick).
   
   
3. Beat custard with an electric mixer at medium-high speed until it is thick and holds very soft peaks, 2 to 4 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.
   
   Makes about 1 quart.