Homemade Chocolate Custard-Style Ice Cream

500th recipe post!!! What an amazing milestone! Thank you to all that have visited my blog, my YouTube page, cooked with me, and supported my efforts here.

This is decadent, to say the least. Super chocolate awesomeness, too. 10/10! My wonderful mom got me the same ice cream maker that she has, which I mentioned in my post about the amazing mint chocolate ice cream (also frozen custard style). I will make this again for sure, though I think it could be made with half the chocolate and still be great (will try that sometime). Next time I will also be sifting the cocoa powder after measuring it, as it would be easier to get it to blend. Pic below is from right after churning (soft serve stage).

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/a26977162/chocolate-ice-cream-recipe/

Recipe below contains my modifications.

Ingredients:

3 oz. Lindt 60% cacoa dark chocolate, broken in small pieces

3 oz. Ghirardelli 72% cacoa dark chocolate, broken in small pieces

1 1/2 c. whole milk

1 1/2 c. heavy cream

1/3 c. Dutch processed cocoa powder, sifted (after measuring)

3/4 c. sugar

6 large egg yolks

2 tsp. vanilla extract

1/4 tsp. Kosher salt

**make sure you have the bowl of the machine in the freezer the day before you want to churn*

Directions:

1. Add the chocolate pieces (both kinds) to the top pan of a double boiler. Stir until chocolate has melted completely. Remove from the heat and set aside.

2. In a large saucepan over medium heat, whisk together the whole milk, heavy cream, and cocoa powder. Bring mixture just to a simmer, whisking, frequently, then remove from heat. 

3. In a large bowl, whisk together the sugar and the egg yolks for 3-4 minutes, until mixture becomes pale yellow and thick ribbons form.

4. While whisking constantly, slowly drizzle in a ladle full of the cocoa-milk mixture. Continue with a second ladle full, then slowly stream in the remaining milk mixture. 

5. Pour the combined mixture back into the pan and place over low to medium-low heat. Cook, stirring frequently, with a wooden spoon, making sure the mixture heats gradually--do NOT let it come to a simmer. It should heat to between 160-170°F (will coat back of the spoon, you will be able to wipe a finger through and leave a clean line). Remove from heat immediately.

6. Stir in the vanilla extract and Kosher salt. Strain into a clean, large bowl, and place on a cooling rack. Stir occasionally while it cools to room temperature (this will take about an hour to hour and a half).

7. Once mixture has reached room temperature, cover with plastic wrap, pushing it down into the bowl to just touch and cover the entire surface of the liquid. Place in fridge for at least 3 hours, up to overnight.

8. When ready, follow the instructions of your ice cream maker to freeze the ice cream/custard mixture. It will be soft-serve consistency; transfer to a freezer safe container and freeze for a couple of hours to harden. Enjoy!