Monday, June 20, 2011

Dark Chocolate Ice Cream

There is nothing like the velvety smooth feeling of good ice cream. You know what I mean, where you spoon a little scoop into your mouth, let it slowly melt, while your tongue does a happy dance. Your in chocolate heaven.

 Enjoy this rich, delicious treat and surprise your guests. I changed this recipe around to suit the dairy free in me, hope it suits you too.


  • 7 ounces dark chocolate (70% to 75% cacao), finely chopped
  • 2 cups plus 2 tablespoons coconut milk
  • 1/3 cup unsweetened cocoa powder
  • 6 large fresh egg yolks
  • 13 tablespoons sugar of choice, divided
  • 1/4 cup heavy coconut creme`
  • 1 teaspoon GF vanilla


  1. Place chocolate in a medium metal bowl.
  2.  Set bowl over a saucepan of barely simmering water.
  3.  Stir chocolate until melted and smooth.
  4.  Set melted chocolate aside; let cool slightly.
  5. Whisk coconut milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  6. Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes.
  7. Whisking constantly, gradually add hot milk mixture to egg yolk mixture.
  8. Return mixture to saucepan.
  9.  Add melted chocolate and whisk to blend.
  10. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes.
  11. Transfer chocolate custard to a large bowl and place over another large bowl of ice water.
  12.  Stir until chocolate custard is cool. Then add vanilla.
  13. Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves.
  14. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
  15.  Gradually whisk in coconut cream (mixture will bubble vigorously). Whisk caramel into chocolate custard.
  16. Strain into a large container; cover and chill for 2 days.
  17. Process custard in an ice cream machine according to manufacturer's instructions.
  18. Transfer to another container; freeze for 3 days before eating.
  19. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.
* The chilling for two days helps to thicken and meld the ingredients  together. Once it has been churned, put in a chilled container with a tight fitting lid. The ice cream is resting in the fridge awaiting it's chocolaty debut. This takes time but well worth it. I love make ahead food. What a time saver later. How scrumptious!

Source: Bon appetite/adapted by Olinda

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