Chocolate Ice Cream Duo

I tried another chocolate ice cream recipe.  This time it comes from Laurent Schott's Seven Sins of Chocolate cookbook.  I tried the Dark Chocolate Ice Cream.  I'm sure the Milk Chocolate Ice Cream is great, too.  The only thing I'll mention here is that this recipe does not include any "cognac" or vanilla.  Because of that, the ice cream gets hard pretty fast.  The alcohol content of the cognac or vanilla keeps the ice cream from freezing too hard.  Just keep that in mind.  His comments in the book say that the ice cream is best eaten just after churning and I bet that is why.  Each recipe makes about 1-1/2 pints of ice cream. 

Dark Chocolate Ice Cream

5 oz. bittersweet dark chocolate, chopped
2 cups milk
1/2 cup heavy cream
2/3 cup granulated sugar
5 large egg yolks
Milk Chocolate Ice Cream


3/4 cup milk chocolate, chopped
2 cups milk
1/2 cup heavy cream
2 tablespoons granulated sugar
5 large egg yolks

For Each Flavor:

• Place the chocolate in a heatproof bowl.
• Bring the milk, cream, and half the sugar to a boil in a saucepan
• Whisk the egg yolks in a heatproof bowl with the remaining sugar until the mixture lightens in color, then whisk in the boiling milk.
• Return the mixture to the saucepan and stir over low heat until it thickens and coats the back of a wooden spoon. Strain through a wire sieve over the chopped chocolate and whisk until all the chocolate has melted.
• Refrigerate, stirring from time to time until chilled.  Churn each custard individually in an ice-cream maker.
• Transfer to airtight containers and freeze for up to 3 days.

Enjoy!

The Creative Cook