This bitter chocolate and buttermilk ice cream is smooth and creamy with a pronounced yet not too bitter chocolate intensity.
Bitter Chocolate Ice Cream
- Quick Glance
- 30 M
- 30 M
- Makes 4 (1/2-cup) servings
Special Equipment: Ice cream maker
Place a bowl in the freezer. Place the egg yolks and half the sugar in another bowl and whisk until light, fluffy, and pale in color.
In a small saucepan over medium heat, warm the milk, cream, and the remaining sugar until just below the boiling point. Slowly pour a little of the cream mixture into the yolks and whisk until blended.
Slowly, slowly pour in the rest of the cream mixture, whisking constantly, until combined. Immediately return the mixture to the pan and place over medium heat, whisking fairly frequently, until it begins to thicken. Do not let the mixture boil.
Add both the chocolates to the pan and stir until they’re melted and smooth.
Stir in the buttermilk until blended. Strain the mixture into the chilled bowl from the freezer and let it cool to room temperature.
Cover the bowl and refrigerate the ice cream mixture anywhere from 30 minutes to overnight.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the mixture to a container and stash it in the freezer to firm the consistency slightly or until you can’t stand the wait anymore. (This is best served within a day of churning but will keep well for at least 1 week in the freezer.) Originally published July 7, 2011.
Recipe Testers' Reviews
Chocolate lovers will flip over this ice cream. It’s very rich with a deep, dark chocolate flavor. Clearly it was designed for the Green & Black’s chocolate cookbook, because it’s the only manufacturer I can find in the grocery store that makes 85 percent cocoa solids chocolate!
Some tips: After turning the mixture into the chilled bowl, put the bowl in the refrigerator for at least two hours. It took about 30 minutes in the ice cream maker to reach the correct texture, but you could eat it sooner if you like it soft.
My tasters loved this ice cream. It’s about as perfect as chocolate ice cream can be with a rich, chocolate flavor and a moderate level of sweetness. It’s as easy to prepare as any custard-based ice cream. The mixture took about two hours to cool in the refrigerator. A bit longer or overnight would’ve been better, but we just couldn’t wait to taste it.
The next time I make this, I’ll put the mixture in the freezer to cool so we won’t have to wait quite so long!