I’ve heard it said that “life happens, chocolate helps.” If this is true that what is there in life that a little chocolate ice cream cannot help?
There have been a number of times in the past year where I tried to medicate myself with a bowl or two of chocolate ice cream and I am only wishing that I had this recipe then.
Harbor View Hotel‘s pastry chef Emily Gobbi has concocted a simple but soul pleasing chocolate ice cream that I am going to have earmarked should I come across any trying times in the future that only chocolate ice cream can make better!
Chocolate Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2/3 cup sugar
- 1/4 tsp kosher salt
- 6 large egg yolks
- 3/4 cup dark chocolate chips
Instructions
- In a heavy-bottomed sauce pot bring the milk, cream, sugar and salt to a simmer.
- Remove from heat.
- In a separate bowl, whisk the egg yolks until frothy.
- While whisking constantly, slowly stream in about ⅓ of the hot cream mixture into the yolks.
- Pour the yolk mixture back into the pot and return to low heat.
- Stir the mixture with a rubber spatula, being sure to scrape the bottom of the pan.
- Cook the custard until it becomes thick enough to coat the back of a spoon (175˚F on an instant read thermometer).
- Pour the hot mixture over the chocolate chips and stir until the chocolate is melted and fully incorporated.
- Strain the mixture through a fine mesh sieve and allow to cool to room temperature.
- Cover and chill for at least 4 hours (overnight is ideal).
- Churn according to your ice cream machine manufacturers’ instructions.