1. Prepare the Dark Chocolate Base
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam, but do not let it boil.
- Melt Chocolate: Add the finely chopped dark chocolate to the warm cream mixture. Stir until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
2. Prepare the Custard
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and slightly thickened.
- Temper the Eggs: Gradually add a small amount of the warm chocolate mixture to the egg yolks, whisking constantly to temper the eggs. Slowly pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture, whisking constantly.
- Cook Custard: Return the saucepan to medium heat. Cook the mixture, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon (about 170°F or 77°C).
- Cool and Strain: Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
3. Prepare the Zinfandel Swirl
- Simmer Wine and Sugar: In a small saucepan, combine the Zinfandel wine and granulated sugar. Heat over medium heat until the mixture simmers and the sugar dissolves. Continue to simmer until the liquid reduces by half and becomes slightly syrupy. Allow it to cool.
4. Churn the Ice Cream
- Churn Custard: Pour the chilled chocolate custard into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
- Add Zinfandel Swirl: During the last few minutes of churning, drizzle the cooled Zinfandel syrup into the ice cream. Gently swirl it in with a spatula or spoon to create ribbons of wine syrup throughout the ice cream.
5. Freeze
- Transfer and Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
6. Serve
- Serve: Scoop the Dark Chocolate Zinfandel Ice Cream into bowls or cones and enjoy. It pairs wonderfully with fresh berries or a drizzle of extra Zinfandel syrup.
Tips for Success
- Use High-Quality Chocolate: For the best flavor, use high-quality dark chocolate with at least 70% cocoa content.
- Chill the Custard: Ensure the custard is thoroughly chilled before churning to achieve the best texture.
- Reduce the Zinfandel: Make sure to reduce the Zinfandel syrup until it’s slightly thickened to avoid making the ice cream too watery.
Variations
- Mint Chocolate Zinfandel: Add 1/2 teaspoon of peppermint extract to the custard for a minty twist.
- Coffee Infusion: Stir in 2 tablespoons of instant coffee granules into the hot chocolate mixture for a mocha flavor.
Conclusion
Dark Chocolate Zinfandel Ice Cream is a decadent dessert that brings together the deep richness of dark chocolate and the refined notes of Zinfandel wine. Its complex flavors and creamy texture make it a standout treat for any special occasion. With this recipe, you can create a sophisticated ice cream that will impress and delight all who taste it. Enjoy the luxurious combination of chocolate and wine in every bite!