If you can't have (or don't want to have) eggs for any reason, this is the perfect treat for you. I love ice cream, but as many have a lot of yolks, I usually tend to avoid them, but not this one. This is a delicious and rich dark chocolate ice cream that you can easily make at home, all by yourself, without any yolks. Essentially, it is a Ganache recipe, enriched and frozen. The flavour is deep and rich, as dark chocolate is itself, so if you do not like the bitterness of the chocolate, use a regular cooking chocolate, to balance it more.
Ingredients
500 ml whole milk
150 grams sugar
50 grams unsweetened cocoa powder
60 grams powdered milk
200 ml double cream
200 grams extra dark chocolate
Preparation
Finely chop the dark chocolate, and place it in a large bowl. Pour the double cream in a heavy-bottomed saucepan and heat it over medium high heat until it starts to steam and gets close to the boiling point. Remove it from the heat just as it is about to boil and pour it over the chocolate. Let it stand for a minute or so and mix it well with a wooden spoon or a spatula, until the chocolate melts completely.
In a large bowl, sift together the cocoa powder and powdered milk twice, so there are no lumps in the ice cream. Add the sugar and mix well. Take the saucepan you heated the cream in, pour in the milk and heat it over medium heat, until almost boiling. Take the hot milk and gradually pour it over the cocoa powder mixture, stirring constantly. Do this slowly, so the sugar melts and everything blends well.
To this mixture, add the Ganache and mix it very well, so there are no lumps. Place it in the refrigerator for at least 4 hours, then pour it into your ice cream machine and let it churn. It will probably take about 30 minutes or so, depending on your machine. Once the ice cream is ready, you can serve it right away, if you like it soft-served, or put it in the freezer for 4 hours so it firms up. Yields about 1 litre of ice cream.
