Summer is all about light and refreshing. Ice cream is a great summer treat. I remember my father would have a bowl of ice cream every night when i was growing up.
Looking through some of my cookbooks I was inspired to try Dark Chocolate Ice Cream. It was rich and delicious. My two little tasters, Livi and Chase loved it.
Top it with berries and you have the perfect end to a meal.
Dark Chocolate Ice Cream
The Chocolate Bar Cookbook
1 cup heavy cream
2 cups milks
1/2 cup sugar
1/4 teaspoon salt
5 large egg yolks
2 tablespoon light corn syrup
1/2 cup bittersweet chocolate (60 to 72%), melted
Bring the cup of cream, milk, 1/4 cup of sugar, and salt to a boil in a heavy 2 quart saucepan. While the mixture is coming to a boil, whisk the egg yolks with the remaining 1/4 cup of sugar and the corn syrup in a medium bowl until combined well
When the mil mixture comes to a boil pour one third of it into the egg mixture, whisking constantly. Add another third and whisk again. Return the egg mixture to the pan. Rescue the heat to moderate and whisk constantly until the mixture reaches 170 F
Remove from the heat immediately, pour through a strainer directly over the melted chocolate and gently whisk until the chocolate is incorporated. Cool to room temperature and refrigerate for 6 hours or overnight. until the mixtures is throughly chilled and very thick.
Make the ice cream according to the manufacturer directions and transfer to freezer containers.