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Chocolate Ice Cream

This incredibly rich chocolate ice cream can be the base for many variations. At the end of the freezing process, stir in a handful of toasted nuts, such as almonds or hazelnuts,or bits of chocolate or crystallized ginger.

Ingredients:

  • 3 cups half-and-half
  • 6 oz. bittersweet chocolate, finely chopped
     (about 1 1/3 cups)
  • 5 egg yolks
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp. vanilla extract

Directions:

In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.

Williams-Sonoma Kitchen.