Chocolate Truffle Ice Cream
NOTE: The
addition of melted bittersweet chocolate gives this ice cream an
especially rich chocolate flavor. It also makes the beaten egg yolk
mixture very thick and stiff. Slowly add the hot milk to thin out
the egg yolk mixture gradually.
11/2 cups whole milk
11/2 cups heavy cream
3/4 cup sugar
4 large egg yolks
1/3 cup unsweetened cocoa powder, preferably Dutch-process
4 ounces bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream (see figure 17), stirring cocoa into thickened egg yolk—sugar mixture with rubber spatula (see figure 17). Stir in melted chocolate and beat with electric mixer until fully incorporated.
VARIATIONS:
Follow recipe for either Chocolate Ice Cream or Chocolate Truffle Ice Cream to make these variations.
For Chocolate Chocolate Chip Ice Cream, add 2 ounces chopped bittersweet or semisweet chocolate bar about 30 seconds before churning is completed. See figures 15, for information on chopping a chocolate bar for ice cream.
For Chocolate Oreo Ice Cream, fold in 1 cup coarsely crumbled Oreo cookies about 30 seconds before churning is completed. (see figure 16), for information on crumbling cookies for ice cream.
For Rocky Road Ice Cream, fold in 1/2 cup slivered blanched almonds and 1 cup mini marshmallows about 30 seconds before churning is completed.