This one's super rich and creamy. Bruce thinks it's as creamy as ice cream. He clearly doesn't eat enough ice cream. But it is, no doubt, smooth and satisfying. If you've stored it in the freezer, remember that it'll be better if you leave it out on the counter for a few minutes before digging in.
By the way, this recipe comes from our best-selling book THE ULTIMATE ICE CREAM BOOK. You can click here for the link on amazon. With hundreds of thousands of copies in print, it's a book we're really proud of. Basic recipes. Basic flavors. With dozens and dozens of ways to customize each one.
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Makes about 1 quart
- 3 cups water
- 1 1/4 cups granulated white sugar
- 3 tablespoons light corn syrup
- 2/3 cup unsweetened cocoa powder
- 2 ounces semisweet chocolate, chopped
- 1 tablespoon vanilla extract
1. Comine the water, sugar, and corn syrup in a medium saucepan set over low heat. Stir until the sugar dissolves. Raise the heat to medium-high and bring to a boil, stirring occasionally. Boil undisturbed for 2 minutes.
2. Reduce the heat to low and whisk in the cocoa powder. Continue simmering, whisking almost constantly, for 1 minute. Remove from the heat.
3. Add the chocolate and stir until smooth. Cool to room temperature, about 1 hour, then stir in the vanilla. Pour into a bowl, cover, and store in the refrigerator for several hours, until cold, or up to 2 days.
4. Prepare an ice cream maker. Stir the chocolate mixer one more time. Pour it into the machine and freeze until smooth and creamy, until it will mound on a spoon. Serve at once or scoop into a container, seal, and store in the freezer for up to 1 month.