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Extra-Rich Chocolate Ice Cream

Source of Recipe


From "Lomelino's Ice Cream" by Linda Lomelino



List of Ingredients



• 1-1/4 cups heavy cream
  
• 2 Tbsp cocoa
  
• 3-1/2 ounces chopped dark chocolate (70% cacao)
  
• 1 Tbsp Kahlua
  
• 3 large egg yolks
  
• 2/3 cup milk
  
• 1/4 cup granulated sugar
  
• Pinch of salt
  






Instructions



1. Heat half of the heavy cream (just over 1/2 cup) with the cocoa in a saucepan. Use a hand whisk to help dissolve the cocoa. Heat just to the boiling point.
   
   
2. Remove the pan from the heat, add the chopped chocolate, and stir until the chocolate has melted. Pour the chocolate mixture into a bowl and stir in the rest of the cream and the Kahlua. Place a sieve over the bowl and set it aside. Lightly beat the egg yolks in a small bowl.
   
   
3. Heat the milk, sugar, and salt in a saucepan until the mixture reaches the boiling point. Slowly pour the milk mixture into the egg yolks, whisking constantly. Pour the egg/milk mixture back into the saucepan and heat, stirring constantly, until the mixture thickens. Strain it through the sieve into the chocolate mixture and stir.
   
   
4. Cover the bowl with plastic wrap and refrigerate the mixture until it is completely cold, preferably overnight. You can also place the bowl in the freezer for awhile to speed up the cooling.
   
   
5. Process the chilled mixture in an ice cream machine until ready. Pour the ice cream into a chilled bowl and freeze for 2 to 3 hours before serving.
   
   Makes 1 pint.