Chocolate Ice Cream
NOTE: Cocoa
powder gives ice cream a strong chocolate flavor without adding any
more richness or fat. Dutch-process cocoa has a smoother flavor
than that of natural cocoa and is preferred in this recipe. Two
more tablespoons of sugar are needed to offset the bitterness of
unsweetened cocoa. Note that cocoa powder makes the egg yolk
mixture very thick, so whisk in the hot milk quite slowly to
incorporate it evenly. The cocoa also increases the amount of time
needed to thicken the custard by several
minutes.
11/2 cups whole milk
11/2 cups heavy cream
7/8 cup sugar
4 large egg yolks
1/3 cup unsweetened cocoa powder, preferably Dutch-process
1 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, increasing sugar in step 1 to 5/8 cup. Stir cocoa into thickened egg yolk—sugar mixture with rubber spatula (see figure 17); beat until fully incorporated.