Try making a homemade dark chocolate ice cream that everyone will love and enjoy. using Villakuyaya Couverture Chips .
Ingredients:
2 cups heavy cream divided
1/4 cup unsweetened cocoa powder
12oz Villakuyaya Couverture Chips 65%
1 1/2 cups of whole milk
3/4 cup granulated sugar
1/8 tsp Himalayan pink salt
3 large eggs yolks beaten
½ tsp pure vanilla extract
Directions:
Whisk together 1 cup of cream and cacao powder. Bring to a boil. Reduce heat and let it simmer for 30 seconds while stirring constantly.
Remove from the heat and add chopped chocolate and whisk until smooth. Add the remaining 1 cup of cream and whisk to combine.
Transfer mixture to a large bowl and position a fine mesh strainer over it. Set it aside.
In a small bowl, whisk the egg yolks.
In a saucepan over medium heat, whisk together milk, sugar, and pink salt.
Once the milk mixture is slightly warm, take ½ cup of the warm milk and add it to the beaten egg yolks. Whisk to combine. Then, pour the milk and egg mixture (custard)back into the saucepan while whisking.
Keep cooking the custard over medium heat, and stir it constantly with a spatula until it thickens and lightly coats the spatula.
Pour the thickened custard through the strainer into the other ingredients in the bowl. Stir until combined. Get rid of any custard residue left on the strainer.
Add the vanilla and stir to combine.
Place a lid on top and let the mixture cool in the refrigerator for at least 6 hours or overnight. To speed up the cooling process, you can place the container in the fridge.
When the ice cream mixture is cooled to just below room temperature, put it in an ice cream maker and churn it for 30-40 minutes until it becomes thick and frozen.
Transfer the ice cream to a container with an airtight lid and freeze it for at least 6 hours.
Serve and enjoy your homemade ice cream!