The Darkest Chocolate Ice Cream in the World

This is the second ice cream I made from the Saveur article on "Jeni's Splendid Ice Creams" in the August-September 2011 issue. I very much like the eggless technique and the rich creamy ice cream that results.

This recipe is actually a chocolate mocha ice cream combining bittersweet chocolate and coffee.

Jeni suggests pouring the hot custard into a plastic bag and submerging it (after you get as much air out of the bag as possible) in an ice bath for twenty minutes before freezing, rather than refrigerating the custard for several hours. A few of the Amazon reviewers of Jeni's recently published book had concerns about or problems with this technique, but it worked perfectly for me.

8/31 -- Used the base recipe as written, added a vanilla bean, and made a very nice vanilla ice cream.