The Best Dark Chocolate Ice Cream Ever Recipes

THE BEST DARK CHOCOLATE ICE CREAM EVER *

Steps:

• In a medium pot heat 1 cup of heavy cream with cocoa; whisk well to ensure the cocoa gets integrated properly. When cream is bubbling at the edges, remove from heat and add dark chocolate. Wait 30 seconds then give it a good stir until it's all incorporated. Add remaining cup of cream to pot, stir to combine, then pour the contents into a medium sized non-metal bowl, scraping out the pot as well as you can, and place a strainer over the bowl. Place the pot back on the stove, and add the cup of milk, 1/2 cup of sugar and your salt. I prefer more salt (1/2 tsp.) because I think it makes the chocolate taste amazing, but if it's your first go and you are not yet a devotee of salt-to-chocolate ratios, try the 1/4 tsp and then tweak your second batch to taste. Heat the milk and sugar gently on the stove while you get your egg yolks ready. Whisk the egg yolks together and then grab the pot from the stove. SLOWLY drizzle warm milk into the egg yolks, whisking the entire time (this is called tempering) until everything's all combined. Then dump the liquid back into the pot. Stir constantly (so you don't cook the eggs) with a wooden or other heat-safe spoon or spatula over medium heat until the eggs thicken a bit, into a custard. You'll know it's done when you can hold up the spoon and run your finger through the egg-milk mixture and the line you drew with your finger stays there. (Like this.) Pour custard through the strainer into the bowl. Add vanilla extract and stir to combine the chocolatey goodness. Place a piece of plastic wrap over the bowl, literally touching the entire surface of the ice cream base. (This means you won't get any nasty "skin" on top of the liquid.) Refrigerate for at least 6 hours then prepare according to your ice cream maker's instructions.

CHOCOLATE ICE CREAM

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.