Nuclear Chocolate Ice Cream
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
38
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Milk2 cup
White Sugar3 tbsps
Unsweetened Cocoa Powder1 tsp
Instant Espresso Powder1 pinch
Salt100 g
Dark Chocolate2 cups
Heavy Whipping Cream1 tsp
Vanilla ExtractDirections:
1
Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering
2
Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture
3
Beat until smooth
4
Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes
5
Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes
6
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
7
Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker
8
Freeze according to manufacturer's directions until it reaches "soft-serve" consistency
9
Transfer ice cream to a lidded container; cover surface with plastic wrap and seal
10
For best results, ice cream should be placed in the freezer at least 2 hours or overnight