An ice cream recipe developed for hardcore chocolate lovers. You know who you are. You like your chocolate dark, bittersweet, and darker than dark…The secret to making a darker than dark chocolate ice cream starts with high-quality chocolate and cocoa powder, and LOTS of both!
Like any dark journey, getting there takes knowing your enemy and keeping a secret trick up your sleeve. So get out your ice cream maker, because we’re heading to the dark side.
- 3 cups whole milk
- 2 ounces (about 6 tablespoons) cocoa nibs
- 1/2 cup sugar
- 1 ounce (about 1/4 cup) best quality cocoa powder, such as Valrhona or Pernigotti
- 6 egg yolks
- 8 ounces of best-quality dark chocolate, about 70% cocoa solids, such as Valrhona, Madecasse, Cacao Barry, or Callebaut
- 1 to 1 1/2 teaspoons kosher salt, to taste
- In a heavy-bottomed saucepan, bring milk to a simmer over medium-high heat, stirring frequently. Stir in cocoa nibs, cover, and let steep for 2 hours.
- In a clean heavy-bottomed saucepan, whisk together sugar and cocoa powder until no large lumps of cocoa remain. Then whisk in egg yolks until thoroughly combined. (Whisking in a different order will lead to a clumpy mess.)
- Strain milk into yolk mixture, pressing on cocoa nibs to squeeze out all possible dairy, then whisk dairy to combine. Set pan over medium heat and cook, whisking frequently, until the custard reaches 170°F (77°C) on an instant-read thermometer. The custard should coat the back of a spoon and a finger swiped across it should leave a clean line.
- Add chocolate and stir until thoroughly melted. Strain into a container or bowl, add salt and chill in a refrigerator or ice bath until the base cools to 40°F (4°C). Churn in ice cream maker according to manufacturer’s instructions, then serve right away as soft serve or transfer to an airtight container to harden in the freezer for 3 to 4 hours before scooping.
Top the darkest of the dark chocolate ice cream with this cannabis-infused chocolate sauce, if you dare!