Chocolate Ice Cream Recipe

Melt chocolate in a double boiler.

When the chocolate has melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium-low, and add the boiling water, cocoa powder, and ½ of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

Add the milk, 1 cup of the cream, remaining sugar, instant coffee, and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan.

When the chocolate base is smooth, set the pot over medium-high heat and warm, stirring occasionally, until the base starts to steam.

Whisk the egg yolks in a medium-sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot bases into the eggs while whisking the eggs vigorously to prevent them from cooking.

Once incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

Lower the heat to medium, and heat the base until it reaches 170 degrees F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat. Stir in the remaining cup of cold cream, to prevent further cooking.

Pour the chocolate base through a mesh strainer into a bowl to strain out any solids or curds, and place the bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Chill ice cream base for several hours, preferably overnight, until completely chilled.

Churn in ice cream maker according to the manufacturer’s directions.

Serve immediately or transfer it to a freezer container and put it in the freezer for a couple of hours to firm up. Enjoy!