Dark Choc Kelp Ice-Cream

This recipe was inspired by Coastal Living Dark Chocolate Seaweed Ice-Cream, via My Recipes. See it all > HERE.

Ingredients

  • 1 teaspoon plain Golden Kelp Granules (extra to season)

  • 2 Β½ cups whole milk

  • 1 cup heavy cream

  • 1 cup granulated sugar

  • ΒΌ cup extra-dark unsweetened cocoa

  • 4 ounces 60% cacao bittersweet chocolate, chopped

  • 4 large egg yolks

  • Coarse sea salt to season (optional)

Method:

  1. Whisk together milk, cream, sugar, cocoa, and salt in a medium saucepan. Cook over medium-high, whisking constantly, until sugar and cocoa dissolve, about 3 minutes. Add Golden Kelp, and cook until the sheets are softened, another 7 to 8 minutes. Cover and remove from heat. Let stand 20 minutes. Pour milk mixture through a fine wire-mesh strainer into a bowl, discarding solids; remove and reserve 1/2 cup of mixture. Return remaining milk mixture to saucepan.

  2. Place bittersweet chocolate in a large bowl. Whisk the egg yolks in a small bowl. Gradually stir 1/2 cup reserved milk mixture into egg yolks; return the saucepan to medium-high. Slowly whisk egg yolk mixture into milk mixture. Cook, stirring often, until mixture thickens slightly and coats the back of a spoon, 12 to 14 minutes. (Do not boil.) Immediately remove from heat, and pour over bittersweet chocolate; whisk well to combine. Cool to room temperature. Partially cover, and chill 3 hours.

  3. Pour mixture into freezer bowl of a 1 1/2-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until ready to serve. (Ice cream is best when eaten within 24 hours.) Garnish with coarse sea salt and Golden Kelp Furikake Granule mix if desired.

 

Inspired by Coastal Living via My Recipes. See it all > HERE.

Jo Lane