When I first visited one of the La Maison du Chocolat locations in Paris, I naturally went straight for their chocolate, as the name suggests. I almost skipped past their ice cream selection at the front of the store, but thank goodness I didn’t because that would have been devastating. Served in a terrific waffle cone, the chocolate ice cream was as good as, if not better than, the chocolate. Maybe I thought so because it was burning hot that day and I was dying for something cold, but I almost went back and got another just so I could have one in both hands at the same time. Yes, it was that good.
As I flipped through the La Maison du Chocolat cookbook, I saw a recipe for chocolate ice cream, so obviously that was where I started. Obviously. Sadly, I don’t have an ice cream maker at home and was a little hesitant to butcher the recipe, knowing how horribly homemade ice creams made without a machine can turn out – rock hard and icy. However, this was not the case whatsoever. It’s consistency straight out of the freezer resembled that of Haagen-Dazs and the chocolate flavor was phenomenal. One bite took me straight back to Paris. It was awesome.
Glace au Chocolat (Chocolate Ice Cream) by Robert Linxe/La Maison du Chocolat
Makes 2 quarts
8 ounces bittersweet chocolate (I used Valrhona 61%)
4 cups whole milk
1/3 cup unsweetened cocoa powder
3/4 cup granulated sugar
7 egg yolks
1 whole egg
3/4 cup heavy cream
1. Finely chop the chocolate and set aside.
2. In a saucepan, combine the milk, cocoa powder, and 1/4 cup of the sugar. Stir to blend, then warm over low heat.
3. Meanwhile, combine the egg yolks, whole egg, and the remaining 1/2 cup sugar in a mixing bowl. Beat until frothy and lemon-colored.
4. Pour a little bit of hot chocolate milk onto the egg mixture and stir well. Transfer the milk-egg mixture back to the saucepan of milk and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon; do not boil.
5. Remove from the heat and stir in the chopped chocolate until completely melted. Stir in the heavy cream.
6. Set aside to cool, stirring occasionally. Freeze in an ice cream machine according to manufacturer’s instructions. If, like me, you do not own an ice cream machine, place bowl into the freezer, and vigorously stir every 30 minutes. Repeat this 4-5 times. You want to break up the frozen parts near the edges of the bowl each time to prevent ice from forming. Don’t hesitate to put some muscle behind it, because you’re going to want to. After you’ve mixed it evenly the fifth time, the ice cream should have reached the consistency of soft serve. At this point, just leave it in the freezer.
To serve at just the right consistency, move the ice cream to the refrigerator 1/2 hour before serving.