Devil’s Food Chocolate Ice Cream
| Cook Time | 45 Minutes |
| Passive Time | 6-8 Hours |
| Servings |
People
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Ingredients
Ice cream base
- 5 Large Egg yolks
- 1/4 Cup Granulated sugar
- 1/4 Teaspoon Kosher salt
- 1 Cup Whole milk
Chocolate sauce
- 3/4 Cup Granulated sugar
- 1 Cup Dutch-process power Like Cacao Barry
- 1/2 Cup 72% dark chocolate Chopped
- 1 1/2 Cups heavy cream
- 1 Tablespoon vanilla extract
- 2 Tablespoons Cointreau
Ingredients
Ice cream base
Chocolate sauce
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Instructions
- Whisk egg yolks, milk, sugar and salt in a large stainless steel sauce pan over low heat, stir gently for 5 minutes. Increase heat to medium and stir until custard is thickened and steaming. Strain thru a fine-mesh sieve into a large bowl.
- To make the chocolate sauce, whisk sugar & cocoa in the same pot, add chopped chocolate and heavy cream. Bring to a boil over medium heat, whisking constantly until sugar has dissolved and mixtures bubbling. Strain into custard, add vanilla and Cointreau. Mix well.
- Place bowl with custard in a large bowl, filled with ice and cold water to create a ice bath. Chill for 30-45 minutes. Place smaller bowl with custard into fridge until cold and thick, 4-6 hours.
- Make ice cream according to manufacturers instructions.
- Place ice cream in a quart container. Place a sheet of plastic wrap over ice cream prior to placing top. Helps prevent freezer burn.
- Freezer for 12 hours.