Nuclear Chocolate Ice Cream
“This is the most chocolate, most rich, densest, custard-style ice cream ever devised. It’s spiked with coffee flavor and with such a powerful taste, it earns the name Nuclear.”
Ingredients For Nuclear Chocolate Ice Cream
- 2 cups milk
- 2/3 cup white sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 pinch salt
- 4 egg yolks
- 3 1/2 ounces dark chocolate
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
How To Prepare Nuclear Chocolate Ice Cream
It takes 20 minutes to prepare, 15 minutes to cook & gets ready in 7 hours 5 minutes. It offers 10 servings.
Steps:
- Heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
- Beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. Beat until smooth. Transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
- Meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
- Stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. Freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be placed in the freezer at least 2 hours or overnight.
