普羅旺斯的天空下 Living in Provence

這是繼香濃香草冰淇淋後的另一經典嘗試 - 甜中帶點微苦的黑巧克力冰淇淋

1 公升 全脂有機牛乳
1½ 茶匙 純可可粉
6顆  蛋黃 (室溫）
250 特細砂糖
200 黑巧克力(我使用 Lindt 牌 70% 可可成份固體 cocoa solids), 折成巧克力塊

1.  將純可可粉加入牛乳中煮沸

2.  於一大碗中將蛋黃與細砂糖打至淡乳黃狀

3.  牛乳一煮沸即熄火, 並使用一打蛋器緩緩打入步驟2中

4.  將此可可奶蛋液放入鍋中, 以小火加熱, 持續攪拌(如同製做奶蛋醬)至液體變濃(如圖所示, 醬液能輕易的覆蓋於一湯匙的背面, 不流動) - 達此步驟需約20分鐘, 視各爐火功能情況而異; 請於加熱10分鐘後丟入巧克力塊

5.  將黑巧克力奶蛋醬離火, 放入冰水中降溫

6.  待完全冷卻後倒入製冰淇淋機, 按使用說明將雪酪打至綿柔 (視各品牌、機種的使用方式而異)
(* 若希望冰淇淋的口感更濃厚, 可在黑巧克力奶蛋醬冷卻後再加入100ml 全脂鮮奶油)

7.  裝入冷凍盒冷凍即可

English Version:

Homemade bitter dark chocolate ice cream

Another classic indulgence after my rich vanilla ice cream attempt.

1 litre organic milk (full fat)
1½ teaspoons cocoa powder (100% pure cacao)
6 egg yolks (in room temperature)
250g fine caster sugar
200g dark chocolate (70% cocoa solids), break into small pieces

1.  Add the cocoa power to the milk and bring it to the boil.
2.  In a large bowl, whisk the egg yolks and sugar until pale and creamy.
3.  Remove the milk from the heat as soon as as it boils and gradually whisk into the egg mixture.
4.  Pour this mixture into a saucepan and stir over low heat until it thickens and coats the back of a spoon (about 20 minutes).  Incorporate the dark chocolate pieces into mixture during half time cooking.
5.  Remove the mixture from the heat and cool over an ice bath.
6.  Once cool, churn in an ice cream machine until creamy.
(* you may add 100 ml pure cream if you prefer an even richer and creamier texture)
7.  Scoop into freezer container and freeze.