The taste of a pure chocolate ice cream primarily depends on the quality of the chocolate. If possible, choose a really high-quality product and that should not be chocolate but couverture. Because many types of chocolate have several additives, especially fats, to make the product cheaper.
The couverture must only contain cocoa butter as fat.
Carefully melt the couverture in 3/4 of the cream or milk at a low temperature. Add the cocoa powder to the mixture and dissolve. With couverture with a high cocoa content, you can leave out the cocoa powder.
Heat the rest of the cream or milk with the various sugar masses and the egg yolks to 80 degrees and whisk to the rose. Place the saucepan in cold water and add the melted, liquid chocolate mixture. Mix well and after a few minutes put the pot in the refrigerator to cool completely. This saves the ice cream machine many minutes of work later when the mass is no longer warm or even hot.
After about 2 hours, put the mixture in an ice cream maker. Chocolate ice cream is obtained in 40 to 50 minutes.
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