Friday, October 1, 2010

Chocolate Ice Cream, Philadelphia Style*

*David Lebovitz explains that Philadelphia Style ice cream differs from classic French style ice cream in that it does not begin with an egg yolk custard base.  

This ice cream is chocolate heaven. Because of the unsweetened chocolate used, it's the perfect amount of bitterness remaining even after the addition of sugar. If you love dark chocolate, you'll go crazy for this creamy, frozen goodness. 

adapted from David Lebovitz's The Perfect Scoop
2-1/4 cups heavy cream
6 Tbsp unsweetened cocoa powder
1 cup (or a little less) sugar
Pinch of salt
6 oz unsweetened chocolate, chopped
1 cup whole or 2% milk
1 tsp vanilla extract

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it's completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, or until very smooth (unsweetened chocolate does not dissolved very easily so the blender ensures smoothness. I ignored this step as I didn't mind the consistency of it--thinking of chocolate bits in my chocolate ice cream--also, I didn't want to wash the blender. :D Your choice!)

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

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