Time for the 2nd installment of the Ice-Cream Series… And, bien sûr, after Vanilla it has to be Chocolate. I never was a big a fan of chocolate ice-cream - but then I started making my own, and this one is totally addictive. Even more so with the addition of chocolate chips (I think)...
360ml (1½ cups) cream*
300ml (1¼ cup) full-fat milk
120g (½ cup) sugar or 100g sugar + 1 generous tablespoon agave syrup**
¼ teaspoon salt
5 egg yolks (medium or large eggs)
40g (1/4 cup) natural, unsweetened cocoa powder (sifted)
1 teaspoon pure, natural vanilla extract
Optional: 40g (2 ounces) bitter(sweet) chocolate (50-70% cocoa), chopped into small pieces
1. In a heavy, heatproof pot mix the cocoa powder with half of the sugar and some of milk and whisk it to a smooth paste. Add the remaining milk, cream, salt and, if you have, syrup. Heat up over medium heat until mixture starts simmering (bubbles form around the edges).
2. Whisk the egg yolks with the rest of the sugar (just a bit, they don't need to get foamy).
3. Little by little! (1/2 a cup at the time) add cocoa-milk-cream mixture to the egg yolk mix while whisking constantly.
4. Pour the whole mixture back into the pot and slowly heat up, stirring constantly with a wooden spoon. Let the mixture thicken, but don't let it come to a boil. It's fine when you coat the back of your spoon and run a finger through it and it holds a clear path.***
5. Strain the mixture through a sieve and place the container into an ice-water bath. When it has cooled down to room temperature put the container into the fridge. Let it cool for at least 2 hours or overnight.
6. Start your ice-cream machine, pour in the cold mixture, add the vanilla extract and freeze according to manufacturer's instructions.
7. If you want to add the chocolate chips add them in the last minutes of the churning process.
8. Eat right away or fill into a pre-chilled container and put in the freezer for the ice-cream to harden more.
*I use whipping cream because in Germany there's no heavy cream – both is fine. The more fat the ice-cream contains the smoother and creamier it will be, but fat tends to suppress the flavours.
**Adding syrup (agave, tapioca or light corn are good choices), adds creaminess to the ice-cream. But if you cannot get it, don’t worry, sugar alone works fine, too.
***If you have a thermometer this should be between 75-85°C/ 165-185°F.