We’ve taken everyone’s favorite classic, and given it a makeover. With high quality Dutch process cocoa powder and perfect ice cream as a stabilizer, this has to be richest and creamiest ice chocolate ice cream you’ll ever try.
- 160ml (¾ Cup) Milk
- 160ml (¾ Cup) Heavy Cream
- 30g (1 oz) 100% Chocolate
- 15g (2 tbsp) Dutch Process Cocoa Powder
- 80g (⅓ Cup) Dark Brown Sugar
- 60g (4 ea) Egg Yolk
- 1 Pinch of Salt
- 1g (¼ tsp) Perfect Ice Cream
Melt ChocolateIn a heavy bottom pot combine the milk, heavy cream, cocoa powder, and 100% chocolate and place in a medium sized heavy bottom panBring to a simmer and ensure all the chocolate has melted.
Prepare Sugar and EggsMeanwhile, in a small bowl, dry mix the dark brown sugar, salt, and perfect ice cream.In a separate bowl whisk the eggs and add the sugar mixture.
Temper Egg MixtureOnce the chocolate mixture has simmered, pour ⅓ of it into the egg mixture and temper (this allows the egg temperature to rise, so it doesn’t scramble when the mix is added to the pan)Add the tempered egg mixture back to the pan.On low heat gently heat the mixture to 180°F.Remove from heat, strain and allow it to cool.
Freeze and ChurnOnce cooled you can pour it into a beaker for either a Ninja Creami or a Pacojet. Freeze completely before churning. (18-24 hours)Follow the instructions for Pacotizing/Creamifying in either the paco jet or ninja creami for best results.If using a traditional ice cream churn, allow the ice cream base to cool completely before churning. For best results allow the base to “age” for 12 hours in the refrigerator before churning.Once churned, cover and place the ice cream in the freezer until service.