Okay.  I’m officially out of my mind.  I just made a chocolate ice cream that is something like 1200 calories per cup.  Probably more.  90 grams of fat.  Per cup.

I’m out of my mind.

But I’m not crazy.  It was so rich – and I do mean so rich – I could only eat half a cup.  Me.  The ice cream king of the universe.  The guy who can polish off a pint of Ben and Jerry’s without batting an eye.

Half a cup.

I used a Dutch process cocoa powder and a 72% dark chocolate.  It was rich, creamy, decadent, ultra-chocolaty and absolutely fantabulously good.

Half a cup.

600 calories and 45 grams of fat.

I’m thinking it was worth it.

OMG Chocolate Ice Cream

  • 2 cups heavy cream
  • 1 cup half and half
  • 3/4 cup sugar
  • 3/4 cup cocoa powder
  • 1 tsp espresso powder
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 8 oz bittersweet chocolate, chopped
  • 1/2 cup mini peanut butter cups

Combine heavy cream and half and half over medium-low heat.

Combine the sugar, cocoa, espresso powder, eggs, and egg yolks in a medium bowl; beat until thickened.

With the mixer on low speed, add about a cup of hot cream to the cocoa mixture in a slow, steady stream and mix completely.

Stir the chopped chocolate into the saucepan with the hot cream.

Stir the egg mixture into the hot cream.

Cook over low heat, stirring constantly, until the mixture thickens.

Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.

Pour the chilled custard into the freezer bowl, and mix according to manufacturers instructions.

Add the peanut butter cups during the last few minutes of mixing.