Chocolate Truffle Ice Cream
Using eggs yolks makes this ice cream so rich and creamy, you’d swear you were eating a chocolate truffle.
Ingredients
- 1 cup whole milk
- ½ cup sugar
- 6 egg yolks
- 6 oz dark chocolate finely chopped
- 1 ¾ cups heavy cream
- 2 tsp vanilla
Instructions
- In saucepan combine the milk, sugar and yolks. Stirring constantly, cook the custard over medium heat until mixture is thick and coats the back of a wooden spoon, about 7 minutes.
- Whisk in the chocolate, stirring for about 1 minute until completely smooth. Add cream and vanilla, stirring again until smooth. Pour into a bowl, cover and chill in fridge for 1 hour, or until cool.
- Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm, about 1-2 hours.
Notes
Makes about 4 cups
If the eggs curdled at while cooking it was because the mixture was too hot. To fix, pour mixture through a mesh strainer. Then use a food processor or blender to smooth.
If the eggs curdled at while cooking it was because the mixture was too hot. To fix, pour mixture through a mesh strainer. Then use a food processor or blender to smooth.
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