Ingredients for Dark Chocolate Ice Cream
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How to Make Dark Chocolate Ice Cream
- Combine 2 cups whole milk, 1 cup heavy cream, 8 ounces bittersweet chocolate (chopped), 1/4 cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract in a medium saucepan over low heat.
- Stir frequently until the chocolate is completely melted and the mixture begins to simmer gently.
- You'll notice the mixture separates into a darker milky layer and a lighter, foamy layer on top. This is normal.
- In a separate bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale and creamy.
- Gradually temper the eggs by whisking in 1/2 cup of the warm chocolate mixture. This prevents the eggs from scrambling.
- If any lumps form, strain the mixture through a fine-mesh sieve or cheesecloth.
- Return the tempered egg mixture to the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and pour the custard into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight.
- **If using an ice cream maker:** Churn the chilled custard according to your ice cream maker's instructions.
- **If making without an ice cream maker:** Pour the chilled custard into a freezer-safe container. Freeze for 1 hour. Remove and vigorously whisk with a high-speed mixer or by hand until smooth. Repeat the freeze-whisk process 2-3 times until the desired consistency is reached. This method yields a slightly icier texture.
- This ice cream will freeze harder than commercially prepared ice cream. Allow it to soften slightly at room temperature for 20 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
121g
Fat
83g
Carbs
14g
