This was the first real ice cream we made in our new Kitchen Aid Ice Cream Maker attachment. We used Dagoba bittersweet baking chocolate drops that Paul gave us for Christmas, and they proved wonderful for this. The custard really came out custardy; we could have eaten it like pudding. Actually, even after freezing in the machine as long as we could stand it, the ice cream still pretty much tasted like extra-cold pudding. After ripening overnight in the freezer, it tasted more like a frozen truffle, very rich and creamy, and not at all inclined to melt into a liquid form. Tasty, but not typical of homemade ice cream, I would venture to guess.
Chocolate Velvet Ice Cream
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks
Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead. Makes 1 quart.