Chocolate Ice Cream

The Glen-Mor Restaurant served Chocolate Ice Cream, Vanilla Ice Cream, and Raspberry Sherbet. Though these dishes were not made in the kitchen, Jim is becoming an ice cream making expert, so we are including homemade versions in the cookbook.

Servings: 1 quart (8 servings 1/2 cup each)

2 cups heavy cream, divided
1 cup whole milk
5 egg yolks

5 oz. semisweet chocolate
3 Tbsp. cocoa powder
3/4 cup granulated sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
Ice for ice bath

Mix cream and chocolate
Set a 1 quart container in the freezer to chill. Place 1 cup heavy cream and the cocoa powder in a medium stock pot. Stir with a whisk and heat over medium until boiling. Reduce heat and simmer for 30 seconds, continuing to whisk. Remove from heat and add chocolate and remaining 1 cup of cream. Stir with a whisk until chocolate is melted and mixture is smooth. Transfer to a medium mixing bowl.

Warm milk
Using the same stock pot, heat the milk, sugar, and salt over medium-low, do not boil.

Temper eggs 
In a separate small mixing bowl, lightly beat egg yolks. Pour 1/4 cup of the warm milk mixture into the eggs and stir with a whisk. Then pour the egg milk mixture into the saucepan with the remaining milk, and continue to stir with a whisk. Continue to cook milk mixture over medium heat, stirring constantly, until mixture thickens enough to coat a spoon.

Combine and chill
Pour milk mixture into chocolate mixture through a mesh strainer. Discard solids in the strainer. Place the bowl over an ice bath and continue to whisk until smooth. Transfer to the chilled 1 quart container and place in the refrigerator until completely cooled.

Freeze mixture in an ice cream or gelato maker.

Serve cold alone or along with other ice cream flavors.

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