Pregnancy-friendly Philadelphia-style ice cream. I'm making this tomorrow with our 4-year old. He requested chocolate ice cream, despite my best efforts to persuade him to make coffee.
6 tablespoons unsweetened Dutch-process cocoa powder
1 cup sugar
Pinch of salt
6 ounces unsweetened chocolate, chopped
1 cup whole milk
1 teaspoon vanilla extract
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk un the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Credit: David Lebovitz, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
We made this yesterday, I give it four stars! I used Ghirardelli cocoa and semi-sweet chips, as neither of us (or our 4-yr old) are huge dark chocolate fans. The chocolate flavor has great depth and a little scoop goes a long way.
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