Homemade Dark Chocolate Ice Cream
User Reviews
5
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Prep Time
35 mins
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Cook Time
15 mins
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Additional Time
10 hrs
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Total Time
10 hrs 50 mins
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Servings
10 ½
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Calories
269 kcal
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Course
Dessert
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Cuisine
European, North American, American, International
Homemade Dark Chocolate Ice Cream
Description
The recipe starts by whisking egg yolks with sugar, cocoa powder, salt, and vanilla to create a smooth paste. Milk, heavy cream, and chopped semisweet chocolate are added, then the custard mixture is heated gently until thickened and the chocolate is melted. Care is taken to avoid boiling, ensuring a creamy texture.
After cooking, the base is cooled thoroughly before being churned in an ice cream maker, developing a rich, smooth ice cream with intense chocolate notes. The use of Dutch-processed cocoa and chopped chocolate layers the chocolate flavor, while the custard base adds smoothness and richness.
This ice cream is ideal served on its own or paired with fruit or baked desserts. Adjusting the chocolate type can vary sweetness levels to taste.
Ingredients
- 150 g white sugar ¾ cup
- 5 egg from large eggs, yolk
- 35 g dutch processed cocoa powder ⅓ cup
- ½ tsp salt sea salt
- 15 mL vanilla extract 1 tbsp (optional)
- 360 mL milk 1 ½ cups
- 240 mL heavy cream 1 cup (35% fat content)
- 115 g semisweet chocolate 4 oz (chopped or chocolate chips)
Instructions
- Make sure the ice cream maker freezer bowl is frozen well, and the ice cream storage container is chilled well as well.
- Add the egg yolks into the saucepan, along with the white sugar, vanilla extract, salt, and cocoa powder.
- Whisk until you have a creamy, smooth, and thick paste (with no lumps in the cocoa powder).
- Add about ½ cup of milk first and whisk to mix well and make sure there are no lumps. Add the rest of the milk and heavy cream, and whisk to combine. Add the semisweet chocolate into the saucepan too.
- Heat over medium heat while frequently whisking. Allow the chocolate to melt in the milk and mix well while whisking. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.
- Remove from the heat and let it cool down enough to put it in the fridge or freezer to chill.
- Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.
- Strain the custard to remove any lumps and transfer into your ice cream maker.
- Churn the ice cream in your ice cream maker according to the manufacturer’s directions and make sure not to overfill. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.
Notes
- The ice cream maker bowl and storage container should be well frozen and chilled before use for best results.
- To reduce sweetness, use bittersweet chocolate with over 60% cocoa instead of semisweet.
- The recipe includes guidance for making this without an ice cream maker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10½
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 143mg | 6% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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