Smooth and delicious, this custard-style chocolate ice cream is made with tempered egg yolks for a wonderful richness. You’ll never want to go back to store-bought after one bite of this!
YIELD: 1 QUART
INGREDIENTS :
- 1 cup whole milk
- ¾ cup sugar
- 2 tablespoons Dutch-processed cocoa powder
- Pinch of salt
- 3 egg yolks, beaten
- 3 ounces chopped dark or semisweet chocolate
- 1 ½ cups heavy cream
- 4 ounces cream cheese, softened
- 1 tablespoon vanilla extract
INSTRUCTIONS:
- Combine the milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Stir to combine. Do not allow to boil; simmer until sugar and cocoa are dissolved.
- Beat the egg yolks in a medium mixing bowl.
- Drizzle half of the cocoa mixture into the eggs to temper, whisking constantly. Return mixture to saucepan, and heat until thickened.
- Remove from heat. Add in chopped chocolate and cream. Stir until chocolate is melted. Chill in refrigerator, stirring occasionally, until completely cooled.
- Stir in the softened cream cheese and vanilla until well combined. Add to ice cream maker and follow manufacturer’s instructions for freezing.
