The Dark (Chocolate) Knight Rises

2 cup heavy cream
4 heaping tbsp good cocoa (I use Valhrona)
6 1/2 ounces good dark chocolate 62% or more (I use Callebaut chips, but you could use chopped chocolate too)
1 cup milk
5 egg yolks
1/2 cup sugar
1/4 to 1/2 tsp salt
1/2 tsp vanilla extract

In a medium pot, heat 1 cup of heavy cream with cocoa; whisk well to ensure the cocoa gets integrated properly. When cream is bubbling at the edges, remove from heat and add dark chocolate. Wait 30 seconds then give it a good stir until it's all incorporated.

Add remaining cup of cream to pot, stir to combine, then pour the contents into a medium sized non-metal bowl, scraping out the pot as well as you can, and place a strainer over the bowl.

Place the pot back on the stove, and add the cup of milk, 1/2 cup of sugar and your salt. I prefer more salt (1/2 tsp.) because I think it makes the chocolate taste amazing, but if it's your first go and you are not yet a devotee of salt-to-chocolate ratios, try the 1/4 tsp and then tweak your second batch to taste.

Heat the milk and sugar gently on the stove while you get your egg yolks ready. Whisk the egg yolks together and then grab the pot from the stove. SLOWLY drizzle warm milk into the egg yolks, whisking the entire time (this is called tempering) until everything's all combined. Then dump the liquid back into the pot. Stir constantly (so you don't cook the eggs) with a wooden or other heat-safe spoon or spatula over medium heat until the eggs thicken a bit, into a custard. You'll know it's done when you can hold up the spoon and run your finger through the egg-milk mixture and the line you drew with your finger stays there.

Pour custard through the strainer into the bowl. Add vanilla extract and stir to combine the chocolatey goodness. Place a piece of plastic wrap over the bowl, literally touching the entire surface of the ice cream base. 

Refrigerate for at least 6 hours then prepare according to your ice cream maker's instructions.

Once you've got it into your final container, freeze again for at least 6 hours - trust me this stuff tastes WAY better cold, cold, cold. Remove from the freezer 10-15 minutes before eating so it has time to soften a bit before serving.

Makes many small servings - like fine truffles, this ice cream works best in small doses. Rich, chocolatey, creamy yummy decadence

 

2 cups milk

4 tsp. cornstarch

1 cup heavy cream

1/2 cup sugar

2 tbsp. light corn syrup

1/4 tsp. kosher salt

3 tbsp. cream cheese, softened

FOR THE CHOCOLATE SAUCE: 

1/2 cup unsweetened cocoa

1/2 cup brewed coffee 

1/2 cup sugar

1 1/2 oz. bittersweet chocolate

INSTRUCTIONS

1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.

2. Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.

3. Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set