Brian Smith

Dark Chocolate

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Preparation info
    • Difficulty

      Easy

Appears in
Ample Hills Creamery
Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

We use Valrhona cocoa powder and E. Guittard 72 percent cacao chocolate for a rich, deep, dark chocolate ice cream. At the shop, we don’t offer a regular mild chocolate ice cream. And surprisingly, this super-dark chocolate has become a favorite with our younger customers, too.

Ingredients

For the Chocolate Paste

  • 1 cup (200 g) organic cane sugar
  • 1 cup (

Method

  1. Make the chocolate paste: In a medium saucepan, bring 1 cup (240 ml) water to a boil over medium heat. Remove the pan from the heat and add the sugar and cocoa powder, whisking vigorously to combine. Add the chocolate and whisk until melted and combined. Set aside to cool.
  2. Prepare Walt’s Dream according to the recipe directions. Before you cool the base in the