I've Gone Over to the Dark Side

Dark Chocolate Ice Cream

As I have written before, I'm sort of addicted to my ice cream machine. I really think at least half the fascination is that it literally makes ICE CREAM in about a half hour. I personally can't think of a better way to spend a half hour! =] Anyway, this was my first actual ice cream (everything else I've made has been a sorbet, which is must less labor intensive). Dark Chocolate ice cream is another recipe that is simple....but what I've had to realize is that simple is not necessarily synonymous with easy. So, that said, let's talk about some of the more difficult aspects of dark chocolate ice cream:

1. First, when cooking any type of milk or cream, don't turn away from it FOR A SECOND! Not to sneeze, not to flip your hair out of your face, not even if the kitchen drapes catch fire! If you do, the milk/cream will burn to the bottom of your favorite pan faster than you can say "ice cream."

2. When pouring ridiculously hot milk/cream mixtures from pots into bowls, etc., do so far away from still hot burners. Or be prepared to clean your stove of sticky, burned-on ice cream base, which will not clean off easily.

3. When chopping bars of chocolate, be sure to stick your hands in the freezer first, otherwise, you will melt said chocolate with the heat of your hands...and then, again if you're me, you'll accidentally wipe the side of your face and leave a streak of chocolate that your husband will make fun of later.

All that being said, this stuff is good, very good. And this is coming from someone who was a strict milk chocolate-eater (I've always considered dark chocolate just a bit to bitter for my taste). But somehow in ice cream,the bitterness is softened, and dark chocolate cuts through some of the over-sweetness that characterizes ice cream. Overall, I give this recipe two thumbs up and can't wait to make more.

Ingredients:
2 ¼ cups whole milk
2 ¼ cups heavy cream
1 vanilla bean
1 1/8 cups granulated sugar
1 1/8 cups Dutch process cocoa
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
12 oz. Bittersweet chocolate, chopped (preferred: Ghirardelli’s)

Directions:
In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.

Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.

Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.

Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.