Chocolate Truffle Ice Cream
Bon Apetit unassumingly calls this recipe “Chocolate Ice Cream”, as if it’s just like that chocolate ice cream you pick up at the grocery store or find at those popular ice cream chain stores.
What this ice cream is is a monumental test of your self control. First, you mix up the fudgey ice cream base and try not to do too many “quality control” tests by dipping your fingers in it. Then you cook up some caramel and mix that into the base, trying to remember that greedy fingers + hot caramel = ow ow ow. Then quick, shove it in the fridge and just try to forget about it for a day or two. Next comes churning, when you have to pour the pudding-like rich base into the ice cream machine without eating it all first. Then you let it churn and churn and churn, staring at it impatiently, silently willing it to please hurry. But that’s not all! Oh no, the worst part is yet to come.
Then you have to stick it in the freezer and not eat it for THREE. WHOLE. DAYS.
I’m pretty sure this kind of torture is outlawed in the Geneva Convention, but it’s so worth enduring. I will not hesitate to say this is the best chocolate ice cream I’ve ever had, and I’ve had a lot. It’s creamy and rich and intensely chocolatey. Everyone that tried it came to the same conclusion – it is exactly like eating a frozen truffle and it’s amazing.
Chocolate Truffle Ice Cream
Adapted from Bon Appetit
Makes about 1 quart (4 cups)
The melted chocolate provides most of the flavor in this ice cream, so now is the time to use the good chocolate you’ve been saving up. I didn’t have any high quality chocolate (because I ate it all) so I used 60% Ghirardelli chips, which worked very well.
7 ounces dark chocolate, chopped, or high quality chocolate chips (such as Ghirardelli 60%)
2 cups plus 2 tablespoons 2% milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
11 tablespoons sugar, divided
1/4 cup heavy whipping cream
1/2 teaspoon vanilla
Set a saucepan with about 2 inches of water on the stove and bring to a simmer. Place chocolate in a medium, heat proof bowl. Set bowl over simmering (not boiling) water and stir gently until melted. Set aside.
Empty water from saucepan. Add milk and cocoa powder and whisk over medium heat until hot, steaming, and just about to boil. (Do not boil.) Remove from heat.
Prepare an ice bath using an extra-large bowl half filled with ice and water.
In a large, heat proof bowl, whisk egg yolks and 6 tablespoons sugar briskly until pale yellow and thick ribbons begin to form, about 2 minutes. (Can also be done with an electric mixer.) Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Add melted chocolate, whisking to blend. Stir over low heat until thickened and instant-read thermometer reads 175ºF. Pour custard through a fine mesh strainer back into large bowl. Stir over ice bath until cooled.
Bring remaining 5 tablespoons sugar and 2 tablespoons water to a boil in a heavy, deep saucepan. Stir just until sugar dissolves, then stop stirring. Boil until amber in color. Remove from heat and gradually whisk in heavy cream (caramel will bubble vigorously, so use caution!). Whisk caramel into chocolate custard base. Cover and chill for at least 24 hours, up to 48 hours.
Churn custard base in ice cream maker according to machine instructions. Transfer to a storage container and freeze for 3 days before serving.