Nuclear Chocolate Ice Cream

Ingredients

• Servings: 10
• 2 cups milk
• 2/3 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1 pinch salt
• 4 egg yolks
• 3 1/2 ounces dark chocolate
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 7 hrs 5 mins


• heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
• beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. beat until smooth. transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
• meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• 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.
• stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. freeze according to manufacturer's directions until it reaches "soft-serve" consistency. transfer ice cream to a lidded container; cover surface with plastic wrap and seal. for best results, ice cream should be placed in the freezer at least 2 hours or overnight.