Dark Chocolate Ice Cream
Indulge in the luxurious decadence of homemade Dark Chocolate Ice Cream, a creamy frozen treat that highlights rich, intense flavors perfect for any chocolate lover. Made with a blend of heavy cream, whole milk, and high-quality dark chocolate with at least 70% cacao, this dessert features a silky texture and deep chocolatey notes enhanced by cocoa powder and a hint of vanilla. The inclusion of egg yolks creates a velvety custard base, making each bite irresistibly smooth. With simple yet premium ingredients, this recipe strikes the perfect balance between sweetness and pure, bold chocolate flavor. Ideal for special occasions or satisfying dessert cravings, it’s churned to perfection and freezes beautifully for a delightful homemade indulgence.
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Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 ounces dark chocolate (at least 70% cacao)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
Step 1
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Stir occasionally until the mixture begins to steam, but do not let it boil.
Step 2
While the cream mixture is heating, finely chop the dark chocolate and set aside.
Step 3
In a medium bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
Step 4
Once the cream mixture is steaming, gradually whisk about 1/2 cup into the egg yolks to temper them, stirring constantly to avoid cooking the eggs.
Step 5
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens and coats the back of the spoon, about 3-5 minutes.
Step 6
Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
Step 7
Sift in the cocoa powder, stirring until completely combined. Add the vanilla extract and salt, mixing well.
Step 8
Pour the ice cream base into a large bowl and place it in an ice bath to cool it down quickly, stirring occasionally.
Step 9
Once cooled, cover the bowl with plastic wrap, pressing it directly against the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
Step 10
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Step 11
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving for the best texture.
Nutrition Facts
| Serving size | (1149.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3542.8 |
| Total Fat 254.6g | 0% |
| Saturated Fat 146.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 901.9mg | 0% |
| Total Carbohydrate 266.2g | 0% |
| Dietary Fiber 37.0g | 0% |
| Total Sugars 197.9g | |
| Protein 41.7g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 567.2mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 2367.3mg | 0% |
Source of Calories