Homemade chocolate ice cream made by combining dark chocolate and cocoa, with an intense aroma and velvety texture. Carrying chocolate's deep flavor, this classic treat is one of dessert lovers' most preferred ice cream varieties.
Heat the milk and chopped chocolate in a pot over low heat, stirring until the chocolate is completely melted.
Whisk the egg yolks with sugar and cocoa powder, gradually add the hot chocolate milk and mix; return the mixture to the pot and cook over low heat until it coats the back of the spoon. Note: do not let the mixture boil.
Whisk the mixture over an ice-water bath to bring it to room temperature, then let it rest in the refrigerator for at least two hours.
Fold in the cold cream and transfer to an ice cream maker, or place in a deep container in the freezer, whisking occasionally during the first few hours as it freezes.
Important: Stir continuously while adding the chocolate to the hot milk so it melts without lumps. Allergen: contains milk and dairy products, egg. Can be kept in the freezer in a sealed container for two weeks.
If you sift the cocoa powder together with the sugar before adding it, the mixture won't form lumps and the ice cream's color comes out more even.
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