The silkiest ice cream you’ll ever had.
This is the best ice cream I’ve had outside of Europe. It’s unbelievably silky and rich. Both baking chocolate and cocoa powder are used in this recipe. Imagine chocolate mousse in ice cream form. If you love ice cream, this is a must-try recipe!
This is a custard-based ice cream, which means you can keep in the freezer for weeks and the texture will remain creamy. Just make the base in the morning, churn it in the afternoon, then pop it in the freezer for perfect ice cream for dessert.
It might sound like a lot of work to “cook” an ice cream base but this whole process maybe takes fifteen minutes. Just beat the yolks with sugar and salt in a stand mixer, melt chocolate, and heat cream, milk, and cocoa powder. Then add the cocoa cream to the whipped eggs, pour the mixture back in the sauce pan with the melted chocolate, and cook until the temperature reaches 155 degrees. Stain and cool in an ice bath, cool completely, then churn in your ice cream maker.
The ice cream will stay good for weeks, just be sure to set it on the counter at least ten minutes before you want it to soften. I hope you love this recipe as much as I do! Don’t forget to top it with my homemade hot fudge sauce, or bourbon whipped cream.
P.S. Don’t waste the egg whites! Save them in the fridge for omelets.
Homemade Chocolate Ice Cream
4 oz semi or bittersweet chocolate, chopped
8 egg yolks
1 cup granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
2/3 cup cocoa powder, sifted
- Melt chocolate in a double boiler. Set aside.
- In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, whisk and heat cream, milk, and cocoa powder in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cocoa cream mixture. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan, add the melted chocolate, and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled.
- Churn in an ice cream maker according to its instructions. Spoon into a freezer-safe container and freeze for at least four hours.
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