The Smoothest and Best Ever Dark Chocolate Custard Ice Cream

The Smoothest and Best Ever Dark Chocolate Custard Ice Cream

slightly adapted from Nancy Baggett’s recipe in The International Chocolate Cookbook
makes about 2 quarts of ice cream

Ingredients

• 1/3 cup (40 g) good quality unsweetened cocoa powder, like Barry or Perugina (please do not use the standard grocery store brand as the end result will not be good)
• 1 cup (200 g) sugar, divided in half
• (475 ml) 2 cups whole milk
• (545 ml) 2 1/3 cups heavy whipping cream
• 2 large eggs, plus 4 large egg yolks
• 4 ounces (115 g) bittersweet or semisweet chocolate, coarsely chopped or chips (again, it is necessary to use good quality chocolate)
• 1 tsp vanilla extract

Special equipment: ice cream maker (this is the newer model of the one I have).  A candy thermometer is helpful.

Directions

1. Place the chocolate pieces or chips into a deep, heatproof bowl and set aside.
2. Put the cocoa powder and 1/2 of the sugar in a large saucepan and stir with a whisk. Slowly pour in the milk, while continuing to whisk, then add the cream. Turn the burner on to medium high heat and bring to a boil, while constantly whisking. When the mixture begins to boil, set a timer for 2 minutes and whisk until the time is up. Remove from heat and set aside; whisk the mixture every once in a while to avoid a skin from forming.
3. In a medium sized, non-aluminum bowl (preferably in a stand mixer), whisk the remaining sugar, eggs, and egg yolks until well blended. While still whisking, temper the egg mixture by slowly adding about a cup of the cocoa mixture to it.
4. Pour 1/3 cup (UK: about a third of a teacup) of the cocoa mixture over the chocolate in the bowl and stir to melt the chocolate. Add 1/3 cup more cocoa mixture to the chocolate to finish melting it completely. It should be completely smooth when ready; set aside.
5. Put the egg mixture back into the saucepan and place over medium low heat. Continue stirring and adjust the heat so that the mixture heats well, but doesn’t overheat (as this may cause the eggs to curdle-if this happens, it’s not the best, but use an immersion blender to smooth out the lumps).
   If the mixture begins to heat too quickly and rise up, remove from the heat immediately and stir quickly. Continue to cook until the mixture is very hot and leaves a thick film on the back of a spoon (or until 160° F/71° C). Immediately remove from heat and continue to stir for half a minute.
6. Stir a cup of this hot mixture into the reserved chocolate mixture until smooth.
   Add the chocolate mixture and vanilla back into the egg mixture in the pot, whisking until well-blended and smooth.
7. Pour through a fine sieve into a bowl. Cover and refrigerate for at least 6 hours.
   8.Process in an ice-cream maker according to their directions, then place into a freezer-proof container and place in the freezer for at least 8 hours before scooping into pretty bowls.