Bitter chocolate ice cream
Published March 12, 1983
- Total Time
- 20 minutes, plus freezing
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Ingredients
8 ounces unsweetened chocolate, broken into pieces
2 cups milk
¾ cup sugar
6 egg yolks
2 cups heavy cream
Nutritional analysis per serving (8 to 12 servings)
25 grams carbs; 146 milligrams cholesterol; 421 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 33 grams fat; 1 gram trans fat; 4 grams fiber; 43 milligrams sodium; 7 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chocolate, milk and one-half of the sugar in a saucepan. Place the saucepan in a slightly larger basin of simmering water and stir until chocolate melts.
- Step 2
Meanwhile, combine in a saucepan the remaining sugar with the yolks and beat until pale yellow. Stir in the chocolate mixture and the cream. Bring the mixture almost, but not quite, to the boil and cook, stirring constantly with a wooden spoon, until the custard coats the spoon lightly. The proper temperature is 180 degrees.
- Step 3
Pour the mixture into a mixing bowl to prevent further cooking. Let stand until cool or at room temperature.
- Step 4
Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.
Private Notes