How To Make Chocolate Ice Cream

Ingredients (Makes about 1 quart)

30g Gerkens cocoa powder
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1oz Guittard Onyx 70% chocolate
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1oz Guittard Oban 100% Unsweetened Chocolate
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200g (1 cup) granulated sugar
1 1/4 cup heavy cream
1 1/2 cup whole milk
1/16 teaspoon salt (optional)
1/2 teaspoon vanilla extract (optional)
Add vanilla after you take the ice cream off the heat.

Gerkens cocoa was chosen because this particular one is balanced and has a carmel flavor, and the data sheet says it can be used for ice cream. Guttard chocolate was chosen because of its balanced chocolate flavor. This is an old recipe. The updated better recipe is kept secret. I made a better recipe that uses high-end, very expensive chocolate. The updated recipe will eventually be released to the public.

Remember the best brand of chocolate and cocoa powder depends on what you're trying to do. Different brands work with different chocolate applications. For example, the same cocoa used in ice cream should never be used in French macarons. French macarons come out better with bitter non-alklized cocoa. Ice cream comes out better with a mild and balaned Alklized cocoa. That's why I chose these particular brands and products for this recipe.

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