Freeze the ice cream for at least 3 hours and then scoop and serve.
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Decadent Dark Chocolate Ice Cream

This Decadent Dark Chocolate Ice Cream will make all of your chocolatey dreams come true! It's rich, creamy, and the best chocolate ice cream I've ever had.
Course Dessert
Cuisine American
Keyword chocolate, ice cream
Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Freezing Time: 5 hours
Total Time 5 hours 45 minutes
Servings 8 people
Calories 438kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

  • 2 cups heavy cream
  • 3 tablespoons unsweetened dark cocoa powder sifted
  • 5 ounces bittersweet chocolate chopped fine
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch of salt
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract

Instructions

MAKE THE CHOCOLATE MIXTURE:

  • In a medium saucepan add 1 cup of the cream and the cocoa powder, whisk until the cocoa powder is combined. Bring the mixture to a boil, and reduce heat and simmer at a very low boil for 30 seconds, whisking constantly.
    Stir the cocoa powder into the cream.
  • Remove from the heat and add in the chopped chocolate, let it stand for 3 minutes and then stir until smooth.
    Add in the chopped chocolate and whisk until the chocolate is melted.
  • Stir in the remaining 1 cup of cream.
    Whisk the cream into the chocolate mixture.
  • Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl

MAKE THE CUSTARD:

  • Add the milk, sugar, and salt to the same saucepan and heat over medium heat until warm.
    Heat the milk and sugar until warmed.
  • Whisk the egg yolks together in a medium bowl. Slowly whisk in 1/2 cup of the warm milk into the egg yolks, and then whisk the yolk mixture into the saucepan with the remaining milk.
    Pour a little bit of the heated milk into the egg yolks.
  • Whisk the milk and egg yolk mixture CONSTANTLY over medium heat while scraping the bottom and edges of the saucepan as you stir. Keep stirring until the mixture reaches 170°F on an instant-read thermometer and it has thickened and coats the back of a spatula.

COMBINE THE CHOCOLATE AND CUSTARD MIXTURES:

  • Pour the custard through the strainer into the chocolate mixture and whisk until smooth, then stir in the vanilla.
    Strain the custard mixture into the chocolate mixture.
  • Cover and chill the mixture in the refrigerator for at least 3 hours, or overnight.

FREEZE THE ICE CREAM:

  • Next, freeze it in your ice cream maker according to the manufacturer’s instructions.
  • Place the ice cream in containers and freeze for at least 2 hours before scooping and serving.
    Freeze the ice cream for at least 3 hours and then scoop and serve.

Notes

This recipe makes a little more than 1 quart (4 cups) of ice cream.

Nutrition

Calories: 438kcal | Carbohydrates: 33g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 201mg | Sodium: 43mg | Potassium: 226mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1086IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg