Making and eating this chocolate ice cream will send you straight to hell if you believe in the seven deadly sins: You'll feel gluttonous, no doubt, and greedy. You simply can't eat and have enough of it. The rich, velvety texture of the chocolate along with it's aphrodisiac properties will make you lustful. Or you'll just want to sit quietly and savour it by yourself, feeling pretty slothful. You'll envy those who have made it, and feel pride when you have made your own batch. And I assure you, you'll feel the wrath building up inside you when the tub is empty until you make some more. For those who take the above-mentioned sins lightly, you'll have to make this. You'll need:
300 ml cooking cream
150g dark chocolate
3 tbsp unsweetened cocoa powder (I used Woodshade, the Danish brand I've promoted earlier)
Good pinch of table salt
4-5 egg yolks
115g icing sugar
1 tsp vanilla sugar/extract
300 ml whipping cream
75g of raw marzipan (Again, Woodshae organic).
Start by chopping the dark chocolate in to smaller pieces. Reserve about 50g for chocolate chips to be added at the end. Bring the cooking cream to a light simmer and add chocolate, cocoa powder and salt.
Take it off the heat and stir until all the chocolate has dissolved.
In another bowl, beat the egg yolks with the icing sugar until it's light and airy. Add the vanilla sugar.
Add the chocolate mixture into the eggs bit by bit while stirring. Don't pour it all in at once, or the yolks will cook and coagulate.
Pour the mixture back into the pot and heat at very low temperature until the mixture reaches a temperature about 70ºc. Any higher and the mixture might curdle. If you don't have a thermometre the common wisdom is to wait until the mixture is thick enough to cover a wooden spoon. However, the chocolate already makes this mixture very thick. I recommend using a thermometre. They are relatively cheap and you'll be using it for a lot of other things in the future. Whip the remaining cream and gently fold it into the mixture. Refrigerate it overnight stirring it once or twice.
Pour it in to your ice cream machine and let it churn until it has the consistency of, well, ice cream.
Make small balls of raw marzipan and mix them into the ice cream along with the remaining 50 grams of chopped dark chocolate.
Pour the ice cream into tubs and freeze for at least 1 hour for it to firm up a little more. All I can say is, "You are welcome."
