Chocolate Ice Cream Recipe

 Chocolate Ice Cream Recipe

• 2 cups (480 ml) half-and-half
• 1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
• 1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
• 2 ounces (55 grams) semisweet chocolate, chopped
• 4 large egg yolks
• 1/2 cup (100 grams) granulated white sugar
  
  Note: Half and Half cream is a mixture of cream and whole milk and contains 10 1/2 - 12% butterfat

Time: 8 hour
Serves: 8

• In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste.
• Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up).
• Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
• Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.
• In a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture,
  making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. Stir in the vanilla extract, if using.
• Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
  Once made, transfer the ice cream to a chilled container and store in the freezer.
  If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

• Freeze over night.

• Great with all types of Dessert.

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