Here it is dear readers, recipe number 100 on Hungry Cravings! I just celebrated my first blogiversary a couple of weeks ago, and now I’ve reached another milestone—the triple digits! All in just over one year! I mean 100 recipes—that’s enough to fill an entire cookbook. But there’s a whole lot more where that came from, and I feel like I’ve only just begun!
So I thought that for nice, big round number like 100, I need something really memorable. Something intense and indulgent. Something completely over the top. Something chocolate, of course! Because I always celebrate with chocolate. Readers, for each and every one of you, I have a smile, a warm hug, and a bowlful of my hundredth recipe, Dark Chocolate Ice Cream.
Dark Chocolate Ice Cream
7 ounces semisweet chocolate, chopped or 1 cup semisweet chocolate chips
2 ½ cups milk
6 large egg yolks
¾ cup sugar
2 cups heavy cream
2 teaspoons vanilla extract
Place the chocolate into a medium bowl, place the bowl over a medium pan of simmering water, and heat, stirring frequently, until melted. Bring the milk to a bare simmer in a small, heavy saucepan. Whisk together the yolks and sugar in a large bowl. Continue whisking while adding the hot milk in a thin stream. Place the bowl with the yolk mixture over the pan of simmering water, and heat, whisking constantly, for 8 to 10 minutes, or until it thickens and coats the back of a spoon. Immediately strain through a fine mesh sieve into a clean bowl and whisk in the chocolate, cream, and vanilla. Chill over an ice bath until ice-cold. Transfer to an ice cream maker and churn until frozen. Transfer to a container and freeze for 4 to 6 hours before serving.
Makes about 2 quarts. For the best texture, enjoy within a day or two of churning.