Chocolaty Chocolate Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 8 [1-ounce / 28-g each] unsweetened chocolate squares, into pieces
  • 2 cups [500 mL] whole milk
  • 3/4 cup [150 g] sugar
  • 6 egg yolks, beaten
  • 2 cups [500 mL] whipping cream
  • 1/2 teaspoon [2.5 mL] vanilla extract
  • Into a heavy casserole, cook together unsweetened chocolate pieces and milk, stirring over low heat, to completely melt chocolate pieces and melted chocolate is well blended into milk.
  • Into a clean casserole, away from heat, beat together sugar and beaten eggs, until mixture is of lemon yellow color.
  • Mix in melted chocolate mixture, then whipping cream.
  • Using a wooden spoon, stir mixture over medium heat until mixture coats the back of a silver spoon [180°F / 82°C onto a candy thermometer].
  • Pour hot mixture into a bowl to stop cooking process; leave mixture to cool to room temperature.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.