Nuclear Chocolate Ice Cream recipe
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Ingredients
- 2 cups milk ⅔ cup white sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon instant espresso powder 1 pinch salt 4 egg yolks 3 ½ ounces dark chocolate 2 cups heavy whipping cream 1 teaspoon vanilla extract
Nutrition Info
- 319.1 caloriescarbohydrate: 24 gcholesterol: 151.5 mgfat: 23.8 gfiber: 1.2 gprotein: 4.5 gsaturatedFat: 12.9 gservingSize: -sodium: 42.3 mgsugar: 20.5 gtransFat: : -unsaturatedFat: : -
Directions Nuclear Chocolate Ice Cream
Directions
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Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
Beat egg yolks in a bowl, gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
Remove saucepan from heat and stir melted chocolate into milk-egg mixture, transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer ice cream to a lidded container, cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.