Chocolate ice cream with sea salt
coarse sea salt
Step by step
Add the cream, milk, sugar, cocoa powder and chopped chocolate in a saucepan and heat, stirring, till the chocolate melts. Do not boil. Strain through a sieve.
Place the egg yolks in a bowl of a stand mixer fitted with the Mixer Whisk and mix on speed 4 for 2 minutes.
Lower the mixer speed tot 2 and slowly pour the warm (not hot) chocolate mixture into the eggs, this will temper the eggs. Pour the mixture back to the saucepan and cook over medium heat, stirring with a wooden spoon. The cream should thicken like a light pouring custard. Do not boil.
Transfer the ice cream batter into an air-tight container and chill overnight.
Affix the frozen KitchenAid Ice Cream Maker to the stand mixer. Turn mixer to 'STIR' speed and pour the cold chocolate ice cream batter into the Freeze Bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 14 minutes. Add salt and stir for another 2 minutes. Transfer the ice cream into a container and place in the freezer for 2-4 hours. Serve suggestion: serve as an ice cream sandwich.