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My review
Nuclear Chocolate Ice Cream
3
James Robb
"This is the most chocolate, most rich, densest, custard-style ice cream ever devised. It's spiked with coffee flavor and with such a powerful taste, it earns the name Nuclear."
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Ingredients
7 h 5 m servings 319Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
- Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
- Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
- Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.
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Footnotes
- Cook's Note:
- I use a Lindt® Special Dark Chocolate bar in this recipe. Dark chocolate chips are nearly as good. I have an in-pan mixer, so I mix this custard furiously at every stage (taste it right along; you may want to increase sugar slightly or adjust coffee up or down). I freeze the mixture in my Donvier® ice cream freezer, 1-quart size. Try it! It will knock your socks off.
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