This chocolate ice cream is the thickest, richest and most decadent chocolate ice cream I have ever tasted. And until I saw this recipe, I wasn’t particularly interested in trying to re-create something that was done so well commercially (most of the time).
But this is a little different than your run-of-the-mill ice cream recipe and found in an article about a man who serves his guests magnificently rustic and basic (and beautiful) dishes – my kind of entertaining – consequently I was sold.
His little trick (that apparently took 5 years to develop) is to swirl a caramel into the custard before the cooling/churning and freezing process, which adds a wonderful depth of flavour to the chocolate. He is quite specific about chilling the custard for 2 days prior to it’s churning and then freezing the ice cream for a further 3 days prior to eating – but the wait is worth it. It is so thick that when it melts it is almost mousse-like and incredibly delicious.
If you haven’t already got your shopping list out, ready to add the ingredients, you are crazy – or it might be a bitterly cold Winter you are battling through – but seriously, I wouldn’t let that stop you.
Ingredients
7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream
Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
Process custard in an ice cream machine according to manufacturer’s instructions. Transfer to another container; freeze for 3 days before eating.
Yeild: 4 cups
Source: Fergus Henderson
© 2011, Michelle. All rights reserved.
Is this this the British gent who has a restaurant in London (I think it’s called St. John)? I read something about him recently that focussed on his home cooking, but it didn’t have any ice cream references in it. What was the article you read? The ice cream looks yummy…
Hi Georgia,
That is the man! The article was in a USA Bon Appetit that was a couple of months old – Gweneth Paltrow was on the cover. All of his recipes looked wonderful – I love his style!
Gotta say, if I’m having any ice cream it’ll be either chocolate or coffee, so naturally this looks incredible. Great job on the picture I’ll definitely be trying this!
Hi Michelle, thanks for your kindness in placing receipes. In the chocolate ice cream above i have just one question. The caramel, do i use a liquid one or do i use a piece of caramel or do i make some first. Thankyou and can’t wait to try it.
Hi Bobby,
You make the caramel – the steps/ingredients are in the recipe – and it is so easy
Michelle