Let me start by saying that if you don’t think that this chocolate ice cream is the best chocolate ice cream you’ve ever had, then I don’t think that we can be friends anymore. Harsh, but true.
That said, bring on the ice cream!!
This recipe comes from the genius minds at St John, via Bon Appetit. The handful of times that I’ve been to the St John hotel have been purely so that I can have a scoop of this ice cream. It’s so frickin’ good that it should have it’s own national holiday.
That said, it takes some love to make, and involves days of waiting so that the ice cream can “ripen” (although the first time I made it I skipped the waiting and it was still mind-blowing). But, you know, you’re worth it…
7 ounces dark chocolate (70% to 75% cacao), finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup heavy whipping cream
Place chocolate in a medium bowl set over a saucepan of barely simmering water. Stir until melted and smooth. Set aside; let cool slightly.
Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes.
Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes.
Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.