Dark Chocolate Ice Cream

Dark Chocolate Ice Cream takes approximately 45 minutes from beginning to end. This main course has 1193 calories, 20g of protein, and 79g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 3 and costs $3.05 per serving. It can be enjoyed any time, but it is especially good for Summer. If you have unsweetened cocoa powder, sugar, half and half, and a few other ingredients on hand, you can make it. 1101 person have made this recipe and would make it again. It is brought to you by The Faux Martha. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. If you like this recipe, you might also like recipes such as Mounds Bar n’ Cream – Coconut and Dark Chocolate Chunk Ice Cream, IceCreamWeek: Dark Chocolate Cookies and Cream Ice Cream, and Dark Chocolate Strawberry Ice Cream.

Servings: 3

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Ingredients:

3/4 c. dark chocolate, chopped

4 egg yolks

2 c. half and half

1 c. heavy cream

hefty dash of sea salt

1 c. + 2 tbsp. sugar

1/2 c. unsweetened dark cocoa powder

1 1/2 tsp. vanilla extract

1 1/2 c. whole milk

Equipment:

sauce pan

whisk

bowl

sieve

ice cream machine

Cooking instruction summary:

In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.In a bowl, whisk together well the egg yolks and 2 tablespoons of sugar.Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Stir in cocoa powder and chopped chocolate until combined. Bring back to simmer.Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to saucepan, stirring occasionally for about 5 minutes until thickened. Remove from heat. Add vanilla extract.Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps Cover and let cool to room temperature. Place in fridge for about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath until chilled.Once mixture is cold, make ice cream according to your machine’s instructions. I use this ice cream maker.

 

Step by step:


1. In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt.

2. Whisk to combine. Give it a little taste to make sure you have enough salt.In a bowl, whisk together well the egg yolks and 2 tablespoons of sugar.Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Stir in cocoa powder and chopped chocolate until combined. Bring back to simmer.Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them).

3. Add egg mixture to saucepan, stirring occasionally for about 5 minutes until thickened.

4. Remove from heat.

5. Add vanilla extract.

6. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps Cover and let cool to room temperature.

7. Place in fridge for about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath until chilled.Once mixture is cold, make ice cream according to your machine’s instructions. I use this ice cream maker.


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Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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