Bittersweet Chocolate Ice Cream Recipe

Bittersweet Chocolate Ice Cream Recipe

cooking.nytimes.com

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...

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Ingredients

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

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