Chocolate Ice Cream

Ingredients

Yield:About 1½ pints

• ¾cup heavy cream

• 3tablespoons/15 grams Dutch-processed cocoa powder

• 1cup/140 grams chopped chocolate

• 1½ cups whole milk

• ¾cup sugar

• ⅛teaspoon fine sea salt

• 3large egg yolks

• ¾cup crème fraîche or sour cream

• 1teaspoon vanilla extract

Preparation

1. Step 1

   In a saucepan, bring cream and cocoa powder to a simmer. Put chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth.

2. Step 2

   In a small pot, simmer milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

3. Step 3

   Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and stir in chocolate mixture, crème fraîche or sour cream and vanilla extract.

4. Step 4

   Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

5. Step 5

   Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.