Chocolate Ice Cream, Philadelphia-Style

Chocolate Ice Cream, Philadelphia-Style

Chocolate Ice Cream, Philadelphia-Style

(The Perfect Scoop, David Lebovitz)

2-1/4 cups (560ml) heavy cream

6 tablespoons (50gm) unsweetened Dutch-process cocoa powder

1 cup (200gm) sugar

pinch of salt

6 ounces (170gm) unsweetened chocolate, chopped

1 cup (250ml) 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 in 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.