Chocolate Ice Cream with Dark Chocolate Raspberry Cups

There is a little tiny amish store by my uncles house in Wisconsin, ANYTIME we are in the area we HAVE to stop!! I always try to buy something different. This time I saw mini dark chocolate raspberry cups, I knew I had to get them and make something.

When I made the Orange Bundt Cake for my mom and had leftover egg yolks I figured it was meant to be.

I will be the first to admit… I do not really like chocolate ice cream. It tastes so fake and processed and not like real chocolate. This recipe was an exception. I licked the bowl completely clean, and then snuck in the freeze 3-4 times before the ice cream was completely hard! I will be making this again and again.

Chocolate Ice Cream with Mini-Dark Chocolate Raspberry Cups (From: The Perfect Scoop)

• 2 cups heavy cream
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 5 ounces bittersweet or semisweet chocolate
• 1 cup whole milk
• ¾ cup granulated sugar
• Pinch of salt
• 5 large egg yolks
• ½ teaspoon vanilla extract

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate , stirring until smooth. Then stir in the remaining 1 cup cream . Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Tagged as: Ice Cream