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Ingredients
- 7 ounces dark chocolate (70% to 75% cacao), finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/3 cup unsweetened cocoa powder
- 6 large egg yolks
- 13 tablespoons sugar, divided
- 1/4 cup heavy whipping cream
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Place chocolate in a medium metal
bowl. Set bowl over a saucepan of barely
simmering water. Stir chocolate until
melted and smooth. Set melted chocolate
aside; let cool slightly.
Whisk milk and cocoa powder in a
medium heavy saucepan over medium
heat until mixture begins to boil; set aside.
Using an electric mixer, beat egg
yolks and 7 tablespoons of sugar in another medium
bowl until very thick ribbons form, about
2 minutes. Whisking constantly, gradually
add hot milk mixture to egg yolk mixture.
Return mixture to saucepan. Add melted
chocolate and whisk to blend. Stir over
low heat until slightly thickened and
an instant-read thermometer registers
175° about 5 minutes. Transfer chocolate
custard to a large bowl and place over
another large bowl of ice water. Stir until
chocolate custard is cool.
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. 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.
Gradually whisk in cream (mixture will
bubble vigorously). Whisk caramel into
chocolate custard. Strain into a large container;
cover and chill for 2 days.
Process custard in an ice cream machine
according to manufacturer's instructions.
Transfer to another container; freeze for
3 days before eating. DO AHEAD: Ice cream
can be made 3 days ahead. Keep frozen.
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