Devil’s Food Chocolate Ice Cream
Makes 1 quart (eight 1/2-cup servings).
Note: Adapted from a recipe in “BraveTart: Iconic American Desserts” by Stella Parks. Dutch-process unsweetened cocoa powder has a milder flavor and darker color than regular cocoa powder. Regarding the addition of alcohol, Parks writes, “If you don’t have crème de cacao, use neutral vodka or add a complementary note of flavor with bourbon, triple sec, crème de menthe or another liqueur. Omitting the alcohol altogether will cause the ice cream to freeze more quickly, so it won’t churn up to its full potential. Aside from being more dense, it will also be harder to scoop.”
For ice cream base:
• 5 egg yolks
• 1/4 c. sugar
• 1/4 tsp. kosher salt (the author prefers Diamond Crystal)
• 1 c. milk
For chocolate Paste:
• 3/4 c. sugar
• 1 c. Dutch-process unsweetened cocoa powder (see Note)
• 1/2 c. roughly chopped 72-percent dark chocolate
• 1 1/2 c. heavy cream
• 1 tbsp. vanilla extract
• 2 tbsp. crème de cacao (see Note)
To prepare the ice cream base: In a 3-quart nonreactive saucepan, whisk the egg yolks, 1/4 cup sugar, salt and milk over low heat and stir gently until warm, about 5 minutes.
Increase to medium-low and stir until custard is slightly thickened and steaming hot, about 5 minutes more. Strain through a fine-mesh sieve into a large bowl, scraping the pot as best you can (leave the sieve in place).
To prepare the chocolate paste: Whisk 3/4 cup sugar and cocoa together in the same pot, then add the chopped chocolate and cream. Bring to a boil over medium heat, whisking constantly until the sugar has fully dissolved and the mixture is bubbling hot.
Strain into the ice cream base, then stir in the vanilla extract and crème de cacao. Cool to room temperature (using an ice bath, if you prefer) and refrigerate until cold and thick, at least 4 hours, or up to 1 week.
Churn according to the manufacturer’s directions until the ice cream is creamy and thick. If your machine has an open top, cover with an inverted cake pan to keep it cold as it churns. Meanwhile, place a flexible spatula and quart container (an empty yogurt tub works great) in the freezer.
Enjoy freshly churned ice cream either as “soft serve,” or scrape it into the chilled container. Press a sheet of plastic against the ice cream to minimize risk of freezer burn, and seal the container. Freeze until firm enough to scoop, about 12 hours, or up to 3 weeks.
Nutrition information per ½ cup serving:
Calories 430 Fat 28 g Sodium 109 mg Carbohydrates 43 g Saturated fat 16 g Total sugars 33 g
Protein 7 Cholesterol 170 mg Dietary fiber 5