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Dark Chocolate Ice Cream
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Dark Chocolate Ice Cream

5 Hours 30 Minutes
5 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
3 cups half-and-half
6 oz bittersweet chocolate, finely chopped (about 1 1/3 cups)
5 egg yolks
1 cup sugar
Pinch of salt
1 tsp vanilla extract
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Let's Make It
1
In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended. In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.
2
Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path (10 to 12 minutes). Do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.
3
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, 3-4 hours, before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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