This ultra-rich dark chocolate ice cream is creamy and decadent. Just a small scoop will do. It’s dairy-free because due to coconut milk and sweetened with liquid chocolate stevia drops. Use high quality, 70%-72% bittersweet chocolate. It's best served right out of the machine or soon after. See notes in post.
Keyword Chocolate, Dairy-free, ice cream
12ouncesgood quality bittersweet chocolate72%-85%
2 1/2cupswhole coconut milk20 ounces
4large or extra large egg yolks
15-20drops liquid chocolate steviamade by Sweet Leaf
a pinch of salt
Ice cream maker
Fill a 4-5 quart pan with a about 2 inches of water and bring to a simmer over medium-low heat. Chop chocolate into small pieces. A long serrated bread knife makes it easy.
Place the chopped chocolate in a medium stainless steel or glass bowl and place the bowl on top of the pan with the water. The bottom of the bowl should not touch the water.
Turn the heat to low and allow the chocolate to slowly melt, stirring occasionally.
When the chocolate is almost melted, heat the coconut milk in a small, 2-3 quart pan to almost a boil. Whisk the egg yolks in a medium bowl until smooth. When coconut milk is hot, whisk a little of the hot milk into the eggs. This is called tempering. Add just a little at a time so you don't scramble the yolks. When about a third of the milk is added, add all of the rest at once. Whisk until smooth.
Pour the hot coconut milk through a small, fine strainer into the melted chocolate. Discard and yolks bits left in the strainer. Stir the vanilla, stevia and pinch of salt into the chocolate until smooth.
Fill a sink half full with ice and cold water. Nestle the bowl into the ice bath to chill the ice cream base. When the base is below 70° (measure with a digital thermometer), pace it in the refrigerator to chill further, about 30 minutes. When the base is very cold, pour into your ice cream maker and process by manufacturer directions. Serve soft, right out of the maker or after a brief sitting the freezer. Any longer than a brief sit and it might turn rock hard (because it has no sugar).
This recipe is best enjoyed soon after making as it gets rock hard in the freezer if its in there too long. If you do leave it in the freezer and it gets rock hard, let it stand for an hour, then break it up with a table knife and stir well. I've done this twice to see how it came out. I was able to get the ice cream back to a softer consistency, but it is a lot of work when you just want a bowl of ice cream.The other thing I did was after it sat out awhile and softened up, I put it back in the ice cream machine and set it to churn and freeze. That smoothed it all out, but again, it's extra work. Just enjoy it soon after it's made.
Recipe from Chef Sally Cameron of AFoodCentricLife.com