Ice Cream with Dark Chocolate

Place milk and heavy cream in a large saucepan and heat gently, stirring occasionally, until steaming but not boiling.

Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and stir until the mixture is pale and slightly fluffy.

Remove the milk from the heat and stir in the cocoa powder. Add the chocolate and stir until completely melted.

Gradually add the chocolate milk to the mixture, stirring constantly until the cream forms a light film on the back of a wooden spoon. Do not allow to boil.

Return the mixture to the bowl and set aside for about 30 minutes, stirring occasionally, until the mixture has cooled to room temperature.

Cover the cooled mixture and refrigerate, overnight if possible, but for at least 6 hours until the mixture is thoroughly chilled (at least 4°C).

Pour the chilled mixture into the ice cream maker and stir according to the manufacturer’s instructions.

When mixing is complete, scrape the ice cream into a lidded freezer container with a spoon or spatula.

Freeze until ice cream is frozen enough to reach a spoonable texture (at least 2 hours).

Arrange the ice cream in a sundae and serve immediately.

Preparation Tip:

Dark chocolate ice cream, also called Las Vegas by author Matt O'Connor, tastes best when dark chocolate from Venezuela, Ecuador or Ghana is used.

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