Friday, April 16, 2010

Chocolate Velvet Ice Cream

I’m addicted to Bravo Gelato, I live within a 2.5mile radius of 3 (soon to be 4) frozen yogurt shops, AND an ice cream shop.  And, I have 54 ice cream recipes bookmarked.  FIFTY-FOUR!  Y’all… I might have a problem.

Whenever I have space in my freezer (which is rare), I stick the bowl for my ice cream maker in and tackle another flavor.  This was a flavor I made a while back.  I must admit, the custard for this recipe was SO different!  It was so thick, it was almost pudding.  It actually tasted so delicious before I churned it, I wasn’t sure if I would like it as much frozen.  But, I was quickly proven wrong.  This ice cream was so intensely thick, creamy, and rich.  Rich beyond your wildest dreams.  So decadent, the smallest serving would content me.  And that’s coming from an ice cream/gelato/fro-yo addict.


Chocolate Velvet Ice Cream

from Gourmet


6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks


Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

  Pin It

5 Responses to “Chocolate Velvet Ice Cream”

Leave a Comment