Death by Chocolate Custard

A custard-style rich chocolate ice cream with chocolate fudge swirl. This recipe was mostly converted from the original to grams and scaled up to produce about 1.5 qts, the size of my Lello Musso Lussino ice cream machine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set a metal bowl in an ice bath, and set a fine mesh strainer in the bowl.

Step 2

Begin melting chocolate chips in a double boiler. A microwave can be used with caution. Set on reduced power (30%) and stir every 20 seconds or so until melted.

Step 3

In a heavy-bottomed sauce pan, combine milk, cream, 133g sugar, cocoa powder, salt & vanilla. Warm over medium heat, stirring occasionally with wooden spoon until mixture begins to steam, roughly 5 minutes. Stir in melted chocolate.

Step 4

In a separate bowl, whisk together the egg yolks and remaining 67g of sugar.

Step 5

Temper the eggs. When base begins to steam, remove from heat. Using a ladle, drizzle warm base into yolks, whisking constantly (about 1 cup). Then slowly add the egg mix back into the base, whisking constantly.

Step 6

Stirring continuously with a wooden spoon, heat over medium heat to 175°F. Immediately pour through the strainer into the chilled bowl and allow to cool. Press plastic wrap to the surface of the custard, and refrigerate for 4 hours up to a day.

Step 7

Heat cream, butter and sugars in a small saucepan over low heat. Bring to a boil and cook until sugar dissolves, about 2 minutes.

Step 8

Remove from heat and stir in chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in vanilla and salt. Allow fudge to cool to room temperature before using. This can be stored in the fridge in a sealed container for up to two days. Bring back to room temperature before using.

Step 9

Churn the custard in an ice cream machine.

Step 10

When ice cream is frozen, transfer to container(s), adding fudge in layers in a swirled pattern. Freeze for several hours before serving.