Chocolate Ice Cream

Oh.My.God. In his prologue to this recipe in The Perfect Scoop, David Lebovitz says that when he first made this ice cream it was so good he licked the dasher clean when it was done churning. I may have done him one better. After licking the dasher clean, I took a spoon to clean up all the bits of ice cream that were still frozen to the sides of the bowl and hadn’t made it into the freezer container. This is, without question, the absolute best chocolate ice cream I have ever eaten. And I certainly have eaten enough to guarantee that the previous statement is statistically accurate. Smooth, creamy, and the most intense chocolate flavor you will ever find in a chocolate ice cream.

Let’s talk about the chocolate, shall we? This recipe calls for Dutch-process cocoa powder*, which adds a tremendous amount of depth and richness to this ice cream. I believe it’s a drastically improved flavor over what you would get using a regular unsweetened cocoa powder. The recipe then gives the option of semisweet or bittersweet chocolate and I used 60% bittersweet. I love dark chocolate and it definitely added an extra oomph of richness to the ice cream. I really just can’t say enough about the incredible flavor of this ice cream and I think the Dutch-process cocoa and the bittersweet chocolate is a stellar combination.

And now, on to the texture. This is the first time I have made ice cream using egg yolks to thicken the custard and I’ve been officially converted. While the other ice creams I’ve made have had a nice texture, this ice cream is completely unmatched. It is unbelievably smooth and creamy, and you can run a spoon through it straight from the freezer like you’re cutting butter. Absolutely superb.

And now I need your help. I am in need of a quality ice cream scoop. I want the pretty round scoops. Does anyone have any recommendations? I recently saw the Rösle ice cream scoop received high praise from Cook’s Illustrated, but am interested in hearing about any that you use and  love. Thanks for the input!

*I typically can’t find Dutch-process cocoa powder in the regular grocery stores in my area; if you’re in the same boat, you can easily order it online. I have ordered it both from Penzeys and Amazon with no problem. I would highly recommend getting it, as you can use it in many other chocolate baked goods as well. Penzeys offers smaller quantities, so if you just want to try it out, you can get a small bag of it through them for a much lower cost.

I have entered this ice cream in the Ice Cream Social Challenge being hosted by ScottySnacks, SavortheThyme and Tangled Noodle. If you’ve made ice cream this month head on over and take part in the social to celebrate National Ice Cream Month!

Want more ice cream? Check out the Blueberry Cheesecake and Classic Vanilla recipes.

One year ago: Jalapeno Cheddar Cornbread

Reminder: You can cast one vote per day until July 31st for my Bananas Foster Banana Bread in the Best Banana Bread Challenge at MixingBowl. Please head on over if you deem the recipe worthy   I appreciate the support!

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Chocolate Ice Cream

Makes about 1 quart

2 cups heavy cream

3 tablespoons unsweetened Dutch-process cocoa powder

5 ounces bittersweet or semisweet chocolate

1 cup whole milk

¾ cup granulated sugar

Pinch of salt

5 large egg yolks

½ teaspoon vanilla extract

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

(From The Perfect Scoop by David Lebovitz)