With its deep chocolate flavor, and rich and silky smooth texture, you’ll adore this chocolate ice cream. Although the addition of the fudge sauce could cause you to lapse into a diabetic coma, that recipe is definitely worth sharing as well. My friend, Sharon, drops off a jar every Valentine’s Day…and it’s been a sensational topper for both ice cream and cake this month. This is the second marvelous recipe I’ve tried from David Lebovitz’s The Perfect Scoop, and it won’t be the last~
Chocolate Ice Cream…adapted from David Lebovitz
2 1/4 cups heavy cream
6 tablespoons Dutch process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla
Combine cream, cocoa, sugar and salt in large saucepan. Heat while whisking till the mixture comes to a boil. Remove from heat and add the chocolate, whisking till melted, then add milk and vanilla. David recommends pouring the mixture into a blender and processing for about 30 seconds to make sure no unmelted chocolate particles remain.
Chill in refrigerator overnight or till very cold. Freeze using ice cream maker, following manufacturers instructions.
Sharon’s Fudge Sauce~
1 cup sugar
1/8 t salt
1 teaspoon instant coffee, optional
1/3 cup cocoa
1/2 cup butter
1/2 cup heavy whip cream
2 teaspoons vanilla
2 tablespoons rum
In a medium bowl, whisk together the dry ingredients. In a sauce pan, combine butter and cream and heat until the butter has melted. Add dry ingredients to the cream mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Add vanilla and rum. Cool and refrigerate unused portion.
Can be reheated in a microwave, as needed.