Bitter Chocolate Ice Cream
Attention: this is not for the faint of heart, and probably not a chocolate ice cream your children will devour. Serious chocoholics, though, will love it!
I fiddled a little with the recipe from OLIVE magazine, adapting some amounts, making only half a batch, and substituting the 70% cocoa solids chocolate with half Lindt 90% and half Callebaut 55%.
To make this, you should use a decent Dutch process type of cocoa, the real, pure thing: no sugar or flavoring added, of the best quality you can get. Valrhona cocoa would be one of the obvious choices.
Bitter chocolate ice cream – aka Chocolate Ice Cream for Adults
1/2 liter milk, full-fat
50 g chocolate, 90% cocoa solids, chopped
50 g chocolate, 55% cocoa solids, chopped
–(or 100 g bittersweet chocolate, 70% cocoa solids, chopped))
80 g Dutch process cocoa powder
1/3 ts ground vanilla, or a splash of vanilla extract
4 egg yolks
90 g light brown pure cane sugar
Whisk the egg yolks and sugar with electric beaters until very thick and pale.
Pour the milk into a saucepan, add the chocolate and cocoa and vanilla, and bring to a simmer, stirring constantly until blended. Pour over the yolk mixture when still hot, beating all the time.
Pour the chocolate mix into an ice-cream maker and churn until frozen, or pour into a container and freeze for 2-3 hours until beginning to firm up then whisk thoroughly to break up any crystals. Freeze until solid. Leave to soften in the fridge for 20-30 minutes before serving.
If you must, a little whipped cream, sweetened ever-so-slightly, makes a great accompaniment.
Zur deutschen Fassung dieses Rezept geht es hier entlang.