- Double Bonus
Cooking.com Tip: There's something so satisfying about a dish of homemade ice cream, and if you're a chocolate lover, this Dark Chocolate recipe will conquer the most intense craving. Use premium cocoa powder and bittersweet chocolate for best results. Depending on your taste preference, you can use semisweet chocolate and still get that rich, dark look.
- 1 3/4 cups half and half
- 3/4 cup whipping cream
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup light corn syrup
- 4 large egg yolks
- 8 ounces bittersweet chocolate or semisweet chocolate, chopped, melted
Combine half and half, cream and cocoa powder in heavy medium saucepan. Stir sugar, corn syrup and yolks in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into egg mixture. Return mixture to saucepan.
Using wooden or rubber spatula, stir custard over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Strain through fine sieve if necessary. Transfer custard to large bowl. Whisk in melted chocolate. Cover and refrigerate custard until cold.
Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Scoop into bowls and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.
Serving size = 1 cup
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
794 calories; 47g total fat; 301mg cholesterol; 107mg sodium; 96g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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