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Chocolate Ice Cream

August 16, 2013

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I had a favorite chocolate ice cream until I tried this one.  It is super chocolatey and very smooth!   The addition of cocoa powder is what makes the flavor intense.

Even though putting the mixture through the food processor seems excessive, it is absolutely necessary.   After making many chocolate ice creams in the past, I know from experience that this step assures a smooth texture.

And a month after the Family Party, which this was made for, it is still creamy!  Usually the non custard base ice creams (no eggs)  last only a couple of weeks before getting sort of icy crystalized (I still enjoy them though :)).  But this particular ice cream seems to be unaffected.  Have not figured that one out yet.

Chocolate Ice Cream (adapted from The Perfect Scoop by David Lebovitz)

2-1/4 cups heavy cream

6 tablespoons unsweetened cocoa powder

1 cup sugar

pinch of salt

6 ounces unsweetened chocolate, finely chopped, preferably Ghiradelli

1 cup whole milk

1 teaspoon vanilla

In a medium saucepan, add the heavy cream, cocoa powder, sugar, salt, finely chopped chocolate, milk and vanilla.  Place over medium heat and whisk constantly until mixture is slightly warm and the chocolate has just melted.  Remove from the heat, pour the mixture into the food processor and blend until smooth.  Then pour into a medium bowl, cover with plastic wrap and place into the refrigerator for 1 to 2 hours until completely chilled.

Freeze in your ice cream maker according to the manufacturers directions.

finely chopped chocolate:

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heavy cream, cocoa powder, sugar ,salt, finely chopped chocolate, milk and vanilla in medium saucepan (I try to use local milk products whenever I can.  Hudson Valley Fresh is my preferred choice for where I live.):

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whisking mixture until chocolate just melted:

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into the food processor:

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mixture smooth and ready for the refrigerator to cool completely:

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