I love chocolate. I probably dream about it, but unfortunately only wake up with recollections of wacky dreams with absolutely nothing to do with food. Bummer. Anyone else dream of their house falling over sideways after watching CNN’s documentary on the Costa Concordia cruise that went down in Italy? I didn’t think so. Wacky, I tell ya.
If you’re a regular here, you’ve probably seen this showcased before via chocoholic dulce de leche cake, chocolate biscotti, and Italian-style hot chocolate. Yep, I’m a sucker for good chocolate. Enter, chocolate ice cream. But not just any chocolate ice cream. This is truly, madly, deeply a chocolate ice cream for choco-afficionados. One scoop is all you can handle. No kidding. I added a touch of Bourbon to the recipe too, both to sound hoity toity like I know my way around the kitchen, and to keep the ice cream smooth and velvety, just the way it should be.
Truly, Madly, Deeply Chocolate Ice Cream
What You’ll Need :
1T. Bourbon (optional)
Place egg yolks in a heat-safe (glass/ceramic) bowl next to the stove.
In a medium saucepan, combine cream, milk, sugar, cornstarch, cocoa, and salt. Whisk to combine and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Turn off heat and temper the eggs by slowly streaming about one cup of this mixture into the egg yolks, stirring the yolks vigorously as you pour in the liquid.
Turn the heat back to medium-low. Return yolk mixture to the saucepan and whisk constantly until the mixture thickens once again, coming to a near boil. It’s best to keep it from boiling, but if you see bubbles, it’s alright. Remove pan from heat and stir in Bourbon, if using. I added the alcohol to keep the ice cream from freezing too solid. This helps it to be scoop-a-licious straight from the freezer.
Cool mixture to room temperature and then move to the fridge overnight. Freeze ice cream base according to manufacturer’s instructions. Stash your ice cream in the freezer until firm, and enjoy!