Chocolate Velvet Ice Cream

1. 1

   Chop chocolate.

2. 2

   In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk.

3. 3

   Bring mixture just to a boil, stirring occasionally.

4. 4

   In a bowl beat yolks until smooth.

5. 5

   Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan.

6. 6

   Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 F. Remove pan from heat and add chopped chocolate, whisking until melted.

7. 7

   Pour custard through a sieve into a clean bowl and cool.

8. 8

   Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.

9. 9

   Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy.

10. 10

    Freeze custard in an ice-cream maker.

11. 11

    Transfer ice cream to an airtight container and put in freezer to harden.

12. 12

    Ice cream may be made 1 week ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.