Bitter Chocolate Ice Cream
- Total Time
- About 30 minutes, plus freezing
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼cups sugar
- 2½cups whole milk
- 1¼cups unsweetened cocoa powder, sifted
- 4½ounces bittersweet chocolate, chopped
- 5large egg yolks
Nutritional analysis per serving (12 servings)
206 calories; 8 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 5 grams protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt. Cook, stirring with a fork, until the sugar is melted and a deep golden brown.
- Step 2
Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking. Cool the pan for about 5 minutes, add the milk and return the pan to medium heat. Cook, whisking, until the caramel is melted. Whisk in the cocoa and keep the mixture warm. Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally. Set aside.
- Step 3
In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored. Very slowly whisk in the hot milk and then the chocolate. Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.
- Step 4
Remove from the heat and refrigerate until chilled. Proceed according to directions for your ice-cream maker. Serve with the chocolate souffle.
Private Notes
Comments
When I cook sugar, I use a wooden spoon. Thus, I'm curious to know why a fork is recommended.
Advertisement