Chocolate Ice Cream, Philadelphia-Style

Name: Chocolate Ice Cream, Philadelphia-Style
Yield: makes about 1 quart (1 liter)
Ingredients: 2 1/4 cups (560 ml) heavy cream; 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder; 1 cup (200 g) sugar; Pinch of salt; 6 ounces (170 g) unsweetened chocolate, chopped; 1 cup (250 ml) whole milk; 1 teaspoon vanilla extract

December 9, 2011

Unsweetened chocolate provides the maximum chocolate flavor in this non-custard-based chocolate ice cream. But bitter chocolate can be stubborn to melt, so whiz the mixture in a blender until it’s silky smooth.

Recipe notes

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