Bittersweet Chocolate Ice Cream

From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.

Ingredients

• 2 cups heavy cream
• 1 cup milk
• ½ cup sugar
• ⅛ teaspoon kosher salt
• 8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
• 1 tablespoon rye, bourbon or rum

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    825 calories; 63 grams fat; 38 grams saturated fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 62 grams sugars; 7 grams protein; 169 milligrams cholesterol; 150 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About a quart

Preparation

1. In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
2. In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
3. Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
4. When cold, pour into bowl of an ice cream machine and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

20 minutes