Tuesday, April 3, 2012

Chocolate Ice Cream (Bon Appetit)

If you're paying close attention, you'll notice I've posted chocolate ice cream before.  So... why do it again?  Because I've found the queen of all chocolate ice cream recipes.  The other one is good, don't get me wrong, but this one, this one is frozen chocolate pudding.  This one is velvety smooth, sticks-in-your-brain-all-day-knowing-it's-at-home-waiting good.  So good I had to give it away to keep from eating it all at once.  It's.That.Good.

I intend to make it again, but only for a very special occasion, for two reasons.  One, it's so good it must be kept special, and two, it's insanely long to make!  Day 1, make the mix.  Day 3, freeze the mixture.  Day 6, now you can eat it!  But on the days in between, you can't peek at it, sample it, smell it, "test it", or anything remotely close because it'll all be gone before you know it.  Really, it's that good.  I say, go make it now, right this instant, if you don't believe me.  That, and wash your stretchy pants, because you're going to be tempted to eat it all in one sitting and you'll be happy to have them.

The other deciding factor between this pot of ice cream and the last, is that this is more dark chocolate, and the other tastes more bittersweet / milk chocolatey.  Either way, you won't be disappointed.  Now, go make some ice cream!

Bon Appetit Chocolate Ice Cream
Makes: approximately 1 quart / 1 litre

7 oz dark chocolate (70 - 75% cacao), finely chopped
2 cups + 2 Tbsp whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 Tbsp sugar, divided
1/4 cup heavy whipping cream

Melt chocolate in a double boiler.  Once melted, set aside to cool slightly.
Whisk milk and cocoa powder in a heavy saucepan over medium heat until it comes to a boil; set aside.

 Using an electric mixer, beat egg yolks and 7 Tbsp sugar until very thick ribbons form, about 2 minutes.  Whisking constantly, gradually add hot milk mixture to egg mixture.  Return mixture to saucepan.  Add melted chocolate and whisk to blend.  Stir over low heat until slightly thickened and an instant-read thermometer registers 175 degrees F, about 5 minutes.  Transfer chocolate custard to a large bowl and place over another large bowl of ice-water.  Stir until chocolate custard is cool.

Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.

Freeze custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. It's worth the wait!!

I wish the picture did it justice...

Source: Bon Appetit, online.

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