The Gourmet Cookbook's Ice Cream #6 {Chocolate Velvet Ice Cream}

 This week I thought I would change things up and do a decadent and rich Chocolate Velvet Ice Cream!

and, whoa buddy...this ice cream fits the bill! It has a wonderfully rich chocolate flavor from the addition of cocoa powder and 6 ounces of finely chopped semisweet chocolate! 

It is so velvety and smooth, almost like a frozen chocolate mousse! What makes this ice cream so velvety and smooth is that after the custard chills, you pour the mixture into a metal bowl and whip it up for 2-4 minutes with your mixer until you see soft peaks. Then, you add this whipped chocolate mousse-like mixture in the ice cream machine and it is thick and whipped and airy and chocolately and oh so delicious.

I have loved all the ice creams I've made so far, but this one could definitely win a gold medal. It is top of the list for sure and I can see myself making it over and over.

Chocolate Velvet Ice Cream

Adapted from The Gourmet Cookbook

by Ruth Reichl

Makes 1 quart

3/4 cup plus 2 tablespoons sugar

1/2 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

1-1/2 cups heavy cream

1 cup whole milk

3 large egg yolks

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

Whisk together sugar, cocoa powder, and salt in a 2 to 3 quart heavy saucepan until combined, then whisk in cream and milk. Bring mixture just to a boil, stirring occasionally.

Meanwhile, beat yolks in a large metal bowl until smooth. Add hot cream mixture in a slow stream, whisk constantly, and pour back into pan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170F on thermometer; do not let boil. Remove pan from heat and add chocolate, whisking until melted.

Pour custard through a fine-mesh sieve into cleaned metal bowl. Cool to room temperature, stirring occasionally, then refrigerate, covered, until cold, at least 3 hours. (Custard will get very thick.)

Beat custard with an electric mixer at medium-high speed until it is thick and holds very soft peaks, 2 to 4 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden. 

Olympic Eats @ I Heart Cooking Clubs!