DEVIL’S FOOD CHOCOLATE ICE CREAM
45 minutes, plus at least 4 hours refrigeration time. Makes 1 quart.
ICE CREAM BASE
5 egg yolks
1/4 cup sugar
1/4 teaspoon kosher salt, preferably Diamond Crystal
1 cup milk
To make the ice cream base, in a 3-quart non-reactive saucepan, whisk the egg yolks, sugar, salt and milk over low heat and stir gently until warm, about 5 minutes. Increase to medium-low and stir until custard is slightly thickened and steaming hot, about 5 minutes more. Strain through a fine-mesh sieve into a large bowl, scraping the pot as best you can (leave the sieve in place).
CHOCOLATE PASTE AND ASSEMBLY
3/4 cup sugar
1 cup Dutch-process cocoa powder, such as Cacao Barry Extra Brute
1/2 cup roughly chopped 72 percent dark chocolate
1 1/2 cups heavy cream
Prepared ice cream base
1 tablespoon vanilla extract
2 tablespoons crème de cacao
1. To make the chocolate paste, whisk the sugar and cocoa together in the same pot, then add the chopped chocolate and cream. Bring to a boil over medium heat, whisking constantly until the sugar has fully dissolved and the mixture is bubbling hot. Strain into the ice cream base, then stir in the vanilla extract and crème de cacao. Cool to room temperature (using an ice bath, if you prefer) and refrigerate until cold and thick, at least 4 hours, or up to 1 week.
2. Churn according to the manufacturer’s directions until the ice cream is creamy and thick. If your machine has an open top, cover with an inverted cake pan to keep it cold as it churns. Meanwhile, place a flexible spatula and quart container (an empty yogurt tub works great) in the freezer.
3. Enjoy freshly churned ice cream as “soft serve,” or scrape it into the chilled container. Press a sheet of plastic against the ice cream to minimize risk of freezer burn, and seal the container. Freeze until firm enough to scoop, about 12 hours, or up to 3 weeks.
Each of 8 (1/2-cup) servings: 430 calories, 7 g protein, 43 g carbohydrates, 5 g fiber, 28 g fat, 16 g saturated fat, 170 mg cholesterol, 33 g sugar, 109 mg sodium
Note: Adapted from a recipe in "BraveTart: Iconic American Desserts" by Stella Parks. She writes, "If you don't have crème de cacao, use neutral vodka or add a complementary note of flavor with bourbon, triple sec, crème de menthe, or another liqueur. Omitting the alcohol altogether will cause the ice cream to freeze more quickly, so it won't churn up to its full potential. Aside from being more dense, it will also be harder to scoop."