Chocolate ice cream is indulgent, creamy, and deeply satisfying. It owes its rich texture to a custard base and the use of both cocoa powder and melted chocolate, which give layers of flavor from bittersweet to velvety smooth.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 5 egg yolks
- 200 g bittersweet chocolate, chopped
- ¼ cup unsweetened cocoa powder
- Pinch of salt
Instructions
- Heat dairy mixture
In a saucepan, combine cream, milk, and half the sugar. Heat until steaming. - Melt chocolate
In a separate bowl, melt the chopped chocolate over a double boiler until smooth. - Prepare yolks
Whisk the yolks with the remaining sugar until pale. - Temper and cook
Add a bit of hot cream to the yolks, whisk, then return to the pan. Stir in cocoa powder and cook until slightly thickened. - Combine with chocolate
Stir the melted chocolate into the custard until smooth. - Chill
Strain, cool to room temperature, and refrigerate at least 4 hours. - Churn
Freeze in an ice cream machine until thick.
Tips
- Use 60–70% cocoa chocolate for balance.
- Always sift cocoa powder to avoid lumps.
- A pinch of espresso powder can intensify flavor.
Uses
- Great for sundaes with whipped cream.
- Excellent layered in ice cream cakes.
- Pair with fresh raspberries or strawberries.
