Dark Chocolate Ice Cream
adapted from The Perfect Scoop by David Lebovitz
Yields 1 quart.
1 (14 oz) can Thai-style coconut milk
4 tablespoons unsweetened Dutch-process cocoa powder or good quality cocoa powder (Such as Scharffen Berger)
6 oz bittersweet or semi-sweet chocolate, finely chopped
1 cup almond milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
Warm the coconut milk with the cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from the heat and stir in the chocolate until smooth. Pour the mixture into a large bowl scraping the saucepan as much as possible. Set a mesh strainer atop the bowl.
Warm the almond milk and sugar in the same saucepan. In a separate medium bowl, whisk together the egg yolks and salt. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir it into the chocolate until smooth, then stir in the vanilla. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturer’s instructions. If, after chilling, the mixture is too thick to pour whisk it briefly to loosen it up before pouring it into the ice cream maker. Transfer the ice cream to an airtight container and freeze until firm.
To make this recipe without an ice cream maker use the method on this post.