The darker the chocolate, the more heart-protecting flavonoids it contains. The complex flavor of this bittersweet ice cream with a touch of heat from paprika will register on your taste buds just after you swallow the first mouthful.
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The Very Best Chocolate Recipes
Dark Chocolate Ice Cream Recipe With Smoked Paprika
8 ounces bittersweet chocolate chips
1 cup whole milk
1/2 cup sugar
2 eggs
1 1/2 teaspoons smoked paprika
1/4 teaspoon sea salt
2 cups heavy whipping cream
2 teaspoons vanilla bean paste or extract
Place chocolate chips in microwave-safe bowl and melt using 50 percent power, stirring until smooth. Set aside to cool.
In small saucepan over medium heat, heat milk and sugar to simmering (do not boil).
In small bowl, whisk together eggs, paprika and salt. Gradually stir in cooled chocolate.
Fill large bowl with ice and a little water. Set aside.
Using a ladle, add 1 ladleful of hot milk mixture to egg mixture and whisk until well-combined. Continue adding hot milk by ladleful and whisking until it’s all combined. Return all to saucepan and cook over low heat, stirring constantly, until mixture has thickened and coats back of spoon. (Drag your finger across back of spoon; if it leaves a solid line, it’s done.) Remove from heat and place saucepan in bowl of ice water to cool.
Stir in cream and vanilla; leave to cool for 30 minutes.
Pour custard into electric ice cream maker and churn for 25 minutes. Transfer to freezer container and allow to freeze for several hours. Before serving, set out at room temperature for 10 minutes to soften. Yields 2 pints.
