Ingredients for Deep Dark Chocolate Ice Cream
- Whole Milk
- 1 cup heavy cream
- Vanilla Bean
- Granulated Sugar
- Dutch Process Cocoa
- Eggs
- 4 large egg yolks
- Pure Vanilla Extract
- Bittersweet Chocolate
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How to Make Deep Dark Chocolate Ice Cream
- In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder until smooth.
- Gradually whisk in the milk until fully combined.
- Add the heavy cream and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Return the mixture to the heat and cook for 1-2 minutes, stirring constantly, until the custard thickens slightly (it should coat the back of a spoon).
- Remove from heat and stir in the vanilla extract and chocolate chips.
- Pour the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much custard as possible.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions (approximately 20-30 minutes).
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to allow it to fully harden.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
73g
Fat
52g
Carbs
7g
