Description
This Double Chocolate Ice Cream recipe delivers a rich, creamy, and deeply chocolatey dessert perfect for chocolate lovers. Made with a luscious blend of heavy cream, milk, cocoa powder, and melted dark chocolate, this homemade ice cream boasts a smooth custard base enriched with egg yolks and flavored with vanilla. Churned to perfection and frozen until firm, it’s a decadent treat ideal for any occasion.
Ingredients
Scale
Dairy & Chocolate
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces dark chocolate or semi-sweet chocolate, chopped
Sweeteners & Flavorings
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
Eggs
- 4 large egg yolks
Instructions
- Make the Chocolate Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder. Heat over medium heat, whisking occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Melt the Chocolate: Add the chopped dark or semi-sweet chocolate to the hot cream mixture. Stir continuously until the chocolate fully melts and the mixture is smooth and evenly combined.
- Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly add a small amount of the hot chocolate cream mixture to the egg yolks while whisking constantly to temper them and prevent curdling. Gradually pour in the remaining cream mixture, continuing to whisk for a smooth blend.
- Cook the Custard: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of a spoon, approximately 5 to 7 minutes. Be careful to avoid boiling to prevent scrambling the eggs.
- Cool the Custard: Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt to enhance flavor. Allow the custard to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Once chilled, pour the custard base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for a minimum of 4 hours or until firm. This allows the ice cream to set properly and develop its creamy texture.
Notes
- Ensure the custard base does not boil during cooking to avoid scrambled eggs.
- Chilling the custard thoroughly before churning improves texture and flavor.
- If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
- Use high-quality chocolate for the best flavor.
