We returned from the Arctic and I obviously hadn’t had enough of cold, because I went right back to making ice cream. The chocolate was dessert for a dinner party on Saturday night, and the mint chip was a request from my dear friend Mardi who came over to watch the season premiere of Game of Thrones on Sunday, which obviously required a celebratory food! Both are inspired by David Lebovitz, in fact the mint is exactly what he describes here. I used 70% Divine chocolate for the chips, which is just that. They source their cocoa from Ghana, where I grew up, so it’s extra good to me!

I had also bought a bar of 85% dark chocolate, so I tweaked the original chocolate recipe a little bit. It’s the richest chocolate ice cream I’ve ever had. To be enjoyed in small portions!

Very Decadent Dark Chocolate Ice Cream

2 cups heavy cream

3 tblsp. unsweetened Dutch-process cocoa powder (the darkest one you can find…usually European brands)

5 oz. 85% dark chocolate

1 cup whole milk

3/4 cup sugar

1/2 cup maple syrup

pinch of salt

5 large egg yolks

1/2 tsp. vanilla extract

In a medium saucepan, whisk together 1 cup of heavy cream and the cocoa powder and bring to a boil. Reduce heat and simmer for 30 seconds over very low flame, whisking constantly. Remove from heat and stir in the chocolate until it melts. Pour into a large bowl and mix in the remaining cream. Set a mesh strainer on top of the bowl.

In the same saucepan, warm the milk, sugar and salt. In a separate bowl, whisk together the egg yolks. Slowly whisk the warm milk into the eggs and then return everything to the saucepan.

Over medium heat, stir the mixture constantly with a heat-proof spatula, scraping the bottom of the pan to prevent burning. When the mixture starts to coat the spatula, pour it through the strainer and into the chocolate mixture. Stir in the vanilla and maple syrup until everything is well incorporated.

Chill in the refrigerator, then freeze it in your ice cream maker, according to the manufacturer’s instructions (if it gets too thick in the fridge, you might have to whisk it before pouring it into the machine).

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