Darkest, Richest Chocolate Ice Cream

13 Apr

DSC_0763Last month, my in-laws were in town for a visit. Now there’s something you should know about my father-in-law– chocolate is literally the only thing that works for him as a dessert. Nothing else will do.  And he’s a purest, so when chocolate is involved in the dessert, it’s really not enough. The dessert must be completely, darkly, richly, fully chocolate. (And the darker the better.)

So I adapted the Scharffen Berger chocolate ice cream recipe just for my father-in-law, and topped it with toasted coconut for my husband. We ate it while playing a game of Cards Against Humanity, which if you’ve never played, is quite hilarious especially while playing with one’s in-laws.

Ingredients 

  • 4 oz very dark semisweet chocolate (I used a mix of 60% and 70% cacao)
  • 4 egg yolks
  • 3/4 c sugar
  • 1/4 c cocoa powder
  • 2 c whole milk
  • 1 c coconut flake; sliced bananas (optional)

Method

  • Finely chop the chocolate and place in a large bowl.

    Or you could eat over sliced bananas, like me.

    Or you could eat over sliced bananas, like me.

  • In another bowl, whisk the egg yolks and sugar together until canary yellow. Whisk in cocoa powder until you get a thick paste.
  • Pour the milk into a medium saucepan and bring to a boil over medium heat. Whisk continuously. While whisking the cocoa mixture, slowly pour the milk into the cocoa mixture, whisk until smooth (whisk continuously so the egg does not cook in place!).
  • Return the cocoa+milk mixture back to the saucepan and cook again over medium heat, stirring this time with a wooden spoon, until it thickens enough to coat the back of the spoon. This should just be a few more minutes.
  • Strain the hot mixture into the bowl with the finely chopped chocolate pieces. Stir until chocolate melts.
  • Let cool, or cool by putting this bowl into a larger bowl with an ice bath in it. Cover with plastic wrap and refrigerate for 1 hr.
  • Freeze in ice cream maker according to instructions.
  • For toasted coconut to top, lightly brown coconut flake in a non-stick fry pan over medium heat, stirring constantly until aromatic. Let cool before serving over ice cream.
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