Description
Rich, creamy chocolate ice cream made from scratch. Skip the store-bought stuff; this recipe is dangerously good.
Ingredients
Units
Scale
- 2 cups (473 ml) heavy cream
- 3 tbsp unsweetened Dutch-process cocoa powder
- 5 oz (142 g) bittersweet chocolate
- 1 cups (237 ml) whole milk
- 0.75 cups (178 ml) granulated sugar
- Pinch of salt
- 5 large egg yolks
- 0.5 tsp vanilla extract
- 0.5 tsp chocolate extract
Instructions
- Chocolate Cream Preparation:
- In a medium saucepan, warm 1 cup of heavy cream over moderate heat.
- Gradually whisk in the Dutch-process cocoa powder, ensuring there are no lumps.
- Bring the mixture to a boil, then reduce heat and simmer for 30 seconds, whisking constantly.
- Remove from heat, add finely chopped bittersweet chocolate, and stir until melted and smooth.
- Add the remaining 1 cup of heavy cream and mix well.
- Pour the chocolate cream mixture into a large bowl, scraping the saucepan clean. Place a mesh strainer over the bowl.
- Custard Base Creation:
- In the same saucepan, pour in whole milk, granulated sugar, and a pinch of salt. Warm over medium-low heat, stirring until sugar dissolves.
- In a separate bowl, whisk 5 large egg yolks until smooth.
- Slowly pour the warm milk mixture into the yolks, whisking constantly, to temper the yolks.
- Pour the tempered mixture back into the saucepan.
- Custard Cooking and Combination:
- Over medium heat, stir the custard constantly with a heatproof spatula, scraping the bottom of the saucepan.
- Continue stirring until the mixture thickens to coat the spatula (approximately 170°F (77°C)).
- Pour the custard through the mesh strainer into the bowl with the chocolate cream mixture.
- Stir the custard and chocolate cream mixture until smooth.
- As the mixture cools, stir in vanilla and chocolate extracts.
- Cover and refrigerate, occasionally wiping condensation from the container.
- Chilling and Churning:
- Chill the ice cream mixture for up to 8 hours.
- If the mixture is too thick, whisk vigorously before churning.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
Notes
- Use good quality bittersweet chocolate for the best flavor; higher percentage cacao will result in a more intense chocolate taste.
- For a smoother ice cream, strain the custard through a fine-mesh sieve after cooking to remove any cooked egg bits.
- Freeze the ice cream in an airtight container for up to 2 months for optimal quality.
- Prep Time: 20 minutes
- Chilling Time: 8 hrs
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 100