Ingredients
2 cup heavy cream
egg yolks
3/4 cup sugar
1 cup buttermilk
2 teaspoon unsweetened cocoa powder
1 teaspoon red food coloring
1 teaspoon white vinegar
1teaspoon vanilla extract
Directions:
Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan, also while stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat. Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). Freeze in an ice cream maker. Transfer your ice cream to a covered container and place in your freezer for at least two hours to get the best consistency. Optional: Swirl with a small amount of Perfect Scoop Cream Cheese ice cream.
I didn't swirl it with the cream cheese ice cream, because I was trying to teach two of my guy friends how to do this and I just didn't have the patience for that. But This ice cream was amazing!! It wasn't exactly like Stone Ridge Creamery's, but it was a delight in its own right. The chocolate really came through with a slight bitterness, and the buttermilk added a beautiful note. If you are a fan of homemade ice cream, I highly recommend trying this.
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