Bitter Chocolate Ice Cream

1. 1

   In a heavy saucepan, cook 5 tablespoons of the sugar, undisturbed, over moderate heat, until it begins to melt.

2. 2

   Cook, stirring with a fork, until the sugar is melted and a deep golden brown.

3. 3

   Remove the pan from the heat and dip it briefly into a bowl of ice water to stop the cooking.

4. 4

   Cool the pan for about 5 minutes, add the milk and return the pan to medium heat.

5. 5

   Cook, whisking, until the caramel is melted.

6. 6

   Whisk in the cocoa and keep the mixture warm.

7. 7

   Meanwhile, in the top of a double boiler, melt the chocolate, stirring occasionally.

8. 8

   Set aside.

9. 9

   In the bowl of an electric mixer, beat the egg yolks with the remaining sugar until thick and light-colored.

10. 10

    Very slowly whisk in the hot milk and then the chocolate.

11. 11

    Return the mixture to the saucepan and cook over medium-low heat until a candy thermometer registers 140 degrees.

12. 12

    Remove from the heat and refrigerate until chilled.

13. 13

    Proceed according to directions for your ice-cream maker.

14. 14

    Serve with the chocolate souffle.

* Per serving · 4 servings · Values may vary.

No additional tips available.