- 4 cups heavy cream
- 1 cups chocolate chips
- ½ cup cocoa powder
- 1 vanilla bean split and scraped or 1 teaspoon vanilla extract
- 1 pod of star anise
- ½ stick of whole cinnamon, or ½ tablespoon ground cinnamon
- ½ teaspoon grated nutmeg or 1 teaspoon ground nutmeg
- 1 cup granulated sugar
- 9 egg yolks
- Pour the cream into a medium sized saucepan. Split the vanilla bean in half and scrape the seeds out. Add the vanilla bean and the seeds to the cream. Add the nutmeg, cinnamon, star anise and cocoa powder as well. Bring the cream to a simmer while continuously stirring then remove from the heat. Let the cream, vanilla bean, and spices steep for 20 minutes. Strain the cream through a fine strainer.
- Melt the chocolate chips gently in a bowl over a pot of simmering water. If using the Wolf Induction Cooktop or Range, chocolate can be melted directly in a pot on the first 2 simmer increments. If using the Wolf Dual Stacked Sealed Burners, chocolate can also be melted directly in a saucepan using the simmer burners by turning the knobs all the way to the left.
- Using a ladle or spoon, add in small 3-4 oz. amounts of the strained cream to the melted chocolate. Very gently stir in each batch until it’s incorporated smoothly. Do not panic if it looks grainy at first. Continue to slowly and patiently stir the chocolate until smooth.
- In a medium bowl, whisk together the egg yolk and sugar until smooth and homogenous. Slowly whisk the cream, using the same process of adding 3-4 oz. at a time, into the egg sugar mixture. Return the mixture to a new saucepan.
- Stir frequently and gently over medium-low to medium heat. When the liquid reaches around 150° & begins to thicken, remove from the heat. Do not overcook. Strain the liquid into a medium bowl and place in an ice bath to cool.
- Once the liquid has cooled, pour it into an ice cream maker to make ice cream. The mixture may be slightly loose after cooling in the ice maker. It will firm up to the desired consistency in the freezer.