Description
This rich and creamy Double Chocolate Ice Cream recipe combines the deep flavors of dark chocolate with a smooth custard base. Made from scratch with heavy cream, cocoa powder, and melted dark chocolate, this homemade ice cream is churned to perfection for a decadent dessert that’s perfect for chocolate lovers.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces dark chocolate or semi-sweet chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Chocolate Base: In a medium saucepan, heat the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder 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 saucepan and stir until fully melted and the mixture is smooth.
- Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper them. Gradually add the rest of the cream mixture to the eggs, continuing to whisk to ensure the eggs don’t scramble.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5–7 minutes. Be careful not to let it boil to prevent curdling.
- Cool the Custard: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the custard cool at room temperature for 30 minutes before covering and refrigerating for at least 2 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Once fully chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop and serve.
Notes
- Make sure not to boil the custard to avoid scrambling the eggs.
- Tempering the egg yolks is essential to ensure a smooth custard without lumps.
- Chill the custard thoroughly before churning for best texture.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to break up ice crystals.
- Use high-quality chocolate for the best flavor impact.
