Deep in flavor...great for the chocolate lover.
- 2 large eggs
- 2 1/4 cups whole milk (i used 2%)
- 2 1/4 cups heavy cream
- 1 vanilla bean
- 1 1/8 cups sugar
- 1 1/8 cups dutch process cocoa (i used nestle)
- 2 large egg yolks
- 1 cup bittersweet chocolate chopped
- 2 teaspoons pure vanilla extract
- 3 tbs irish cream (4 tbs) (optional)
- 1 tbs instant coffee (optional)
- Carbohydrate 153.916532400097 g
- Cholesterol 207.814625 mg
- Fat 27.9132612571705 g
- Fiber 3.95969006307596 g
- Protein 10.0566590119569 g
- Saturated Fat 15.9708781542611 g
- Serving Size 1 1 Serving (311g)
- Sodium 372.887800903487 mg
- Sugar 149.956842337021 g
- Trans Fat 1.64262986282985 g
- Calories 885 calories
Step-by-step
- Combine the milk and cream in a large saucepan.
- Heat on med-low heat.
- Cut the vanilla bean and scrape seeds.
- Add the seeds and pod to the cream mixture.
- Simmer the cream mixture over low heat for 30 minutes.
- Remove the pod, rinse it and add it to some plain granulated sugar(to make vanilla sugar)... or discard.
- Combine the sugar,cocoa,eggs and yolks in a medium bowl.
- Beat on medium until mixture resembles mayonnaise.
- Take out 1 cup of the hot milk/cream mixture.
- With the mixer on low, add the cup of hot milk/cream to the cocoa mixture.
- Pour it in a steady stream until incorporated.
- Stir in the chopped chocolate/chips into the saucepan with the hot milk/cream.
- Stir in the egg mixture into the hot milk/cream.
- Cook over low heat,stirring constantly.
- At this point, the mixture tastes like decandent hot chocolate.
- I suppose if you don't want to go any further, you can always enjoy a nice hot cup of hot chocolate:).
- Now, seriously, lets get on to the next step.
- The mixture will thicken and resemble a chocolate pudding(custard).
- Add the Irish Cream/vanilla and transfer to a bowl.
- Cover with plastic wrap, directly on the surface of the pudding.
- Refrigerate and cool completely.
- I usually leave it overnight to fully develop the flavors.
- Pour the cooled/chilled custard into the ice cream maker bowl.
- Turn on the ice cream maker on let mix until thickened, about 25 minutes.
- Add the nuts and any other additions you like during the last minute or so of the churning process.
- The ice cream will have a softer consistency.
- I like to place it in the freezer in an airtight container for about 2 hours or more before serving.
Simmering the Dairy
Steeping the dairy mixture on low heat for 30 minutes draws out the aromatic compounds trapped inside the vanilla pod without scorching the milk proteins. Dutch process cocoa powder undergoes alkalization, neutralizing its natural acidity and yielding a darker color alongside a smoother, less bitter chocolate profile compared to natural cocoa. Scraping the pod thoroughly releases millions of tiny black seeds that remain suspended throughout the liquid base.
Tempering the Yolks
Whisking the eggs and sugar until the mixture resembles mayonnaise incorporates air and creates a protective barrier around the proteins, preventing curdling when hot liquid hits them. Tempering requires streaming a cup of hot cream into the egg mixture slowly while whisking continuously. Cooking this combined base over low heat requires constant stirring until the liquid thickens enough to coat the back of a spoon like a rich pudding. Chill this custard thoroughly in the refrigerator, ideally overnight, to allow the fats to solidify and the flavors to concentrate fully before churning.
Churning and Freezing
Running the chilled custard through an ice cream machine for 25 minutes incorporates micro-bubbles of air, preventing large ice crystals from forming. Transferring the freshly churned, soft-consistency ice cream into the freezer for at least two hours firms the structure into a scoopable final product. Storing the container with plastic wrap pressed directly against the surface prevents ice from forming on top during the freezing window.
