- 3/4 cup (150g) sugar
- 1 cup (3oz, 85g) unsweetened Dutch-process cocoa powder
- 1 1/2 cups (375ml) heavy cream
- 3 ounces (85g, 1/2 cup) chopped bittersweet or semisweet chocolate
- 2 teaspoons vanilla extract
- 2 tablespoons chocolate or coffee-based liqueur, such as crème de cacao or Kalhuà
- 5 large egg yolks
- 1/4 cup (50g) sugar
- 1 cup (250ml) whole milk
- 1/4 teaspoon flaky sea salt or kosher salt
With many ways to make Ice cream out there, we always wonder what a new recipe brings or why we should try it. Right?
What will make you fall in love with this recipe among other things is the texture of it and the tasty and creamy base for the ice cream, you won’t want to wait for it to be ready. And the liquor makes the ice cream from freezing. But there are other ways to keep the ice cream soft.
Making ice cream is fun, a nice process and it can get done really fast or really slow,m this recipe won’t take much time from you, so that’s why is perfect to it one night before so you can let it cool overnight, or get it over with early in the day, so you can enjoy a nice scoop of chocolate ice cream in a chilly afternoon or during a movie night.
For the chocolate base we are going to need 150 g of sugar, 1 cup of unsweetened cocoa powder, 1 cup and a half of heavy cream, 3 ounces of chopped bittersweet chocolate, 2 teaspoons of vanilla extract and 2 tablespoons of chocolate or coffee-based liqueur. And for the Ice cream custard base, we will use 5 large egg yolks, 50g of sugar, 250ml whole milk, and a quarter teaspoon of sea salt or kosher salt.
Creamy, bittersweet, and delicious ice cream, perfect for hot afternoons or chilly night, it's not that hard to make, and with basically 4 steps you can get it done and chilling in the fridge waiting to be served and eaten.
- The first thing to do is the chocolate base, mix all ingredients together in a saucepan, sugar, and cocoa powder, then add the heavy cream and mix everything until get a smooth and nice blend. Add the chopped bittersweet chocolate to the mix and blend.
- Heat the mixture to a medium-high while mixing persistently, and stop just when it starts to bubble or boil. Strip the chocolate base into a larger bowl and using a sift scape from the pan.
- Start with the ice cream base, mix the egg yolks, sugar, milk, and salt in a medium pan under medium heat and mix constantly.
- Until the mix gets warm, cook it until it thickens and starts steaming, then we will scrape the ice cream custard into the chocolate base, add vanilla, chocolate, or coffee-based liqueur and mix until smooth.
- Let the mixture chill and freeze it using an ice cream maker, following the instructions. Thick the ice cream after letting it cool in the refrigerator.