Dark Chocolate Ice Cream

Introduction :

Indulge in the decadent flavors of homemade Dark Chocolate Ice Cream with this delightful recipe. Creamy, rich, and intensely chocolatey, this frozen treat is a favorite among dessert lovers. Whether enjoyed on its own, paired with other desserts, or as a topping for warm brownies, this homemade ice cream is sure to impress. Follow along for a step-by-step guide to creating this luxurious dessert in the comfort of your own kitchen.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 oz dark chocolate, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the sugar and cocoa powder have dissolved.
2. Add the chopped dark chocolate to the warm mixture and stir until completely melted and smooth. Remove from heat.
3. In a separate bowl, whisk the egg yolks until pale and slightly thickened.
4. Slowly pour a small amount of the warm chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
5. Gradually whisk the tempered egg mixture back into the saucepan with the remaining chocolate mixture.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
7. Remove the saucepan from the heat and stir in the vanilla extract and salt.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
10. Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
11. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

Expert Tips for Serving and Storage:

• For best results, chill the custard thoroughly before churning to ensure a creamy texture.
• Serve scoops of dark chocolate ice cream in bowls or cones, topped with chocolate shavings or a drizzle of chocolate sauce for an extra decadent treat.
• Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften slightly at room temperature for a few minutes before scooping.

Nutritional and Health Benefits:

• Dark chocolate contains antioxidants that may help reduce inflammation and lower blood pressure.
• Cocoa powder is rich in flavonoids, which have been associated with improved heart health and cognitive function.
• Whole milk provides essential nutrients like calcium and vitamin D, which are important for bone health.
• This recipe can be easily modified to accommodate dietary preferences, such as using dairy-free milk alternatives or reducing the sugar content.

Variations to Explore:

• Experiment with different percentages of dark chocolate to adjust the intensity of the chocolate flavor.
• Add mix-ins like chopped nuts, chocolate chips, or swirls of caramel or peanut butter for added texture and flavor.
• For a dairy-free option, substitute coconut milk or almond milk for the heavy cream and whole milk.

Conclusion:

Indulge your sweet tooth with this luxurious dark chocolate ice cream recipe. Creamy, rich, and decadent, it’s the perfect treat for any chocolate lover. With just a few simple ingredients and a little patience, you can enjoy homemade ice cream that rivals your favorite dessert shop. Serve it up on its own or alongside your favorite desserts for an extra-special treat that’s sure to impress.

Frequently Asked Questions:

1. Can I use semi-sweet or milk chocolate instead of dark chocolate?
2. Do I need an ice cream maker to make this recipe?
3. How long does the ice cream need to freeze after churning?
4. Can I use low-fat milk or half-and-half instead of whole milk and heavy cream?
5. Can I add flavorings like mint extract or espresso powder to customize the recipe?

Resources :

1. Dark Chocolate Ice Cream Recipe – Food Network
2. Decadent Dark Chocolate Ice Cream – Martha Stewart
3. Creamy Dark Chocolate Ice Cream – Allrecipes
4. Homemade Dark Chocolate Ice Cream – Taste of Home
5. Easy Dark Chocolate Ice Cream – Epicurious

More you’ll love:

Meyer Lemon Curd Recipe

Swedish Vaniljfudge Recipe

Dark Chocolate Ice Cream

Print Recipe

Pin Recipe

This recipe guides you through creating a luxurious Dark Chocolate Ice Cream, rich in flavor and creamy in texture. Made with high-quality dark chocolate and simple ingredients, this homemade dessert is a delightful treat for any occasion. Enjoy it on its own, as a topping, or paired with your favorite desserts for an indulgent experience. Follow the step-by-step instructions to whip up this irresistible ice cream in your own kitchen.

• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 1 quart 1x
• Category: Ice Cream
• Method: Churned
• Cuisine: Dessert
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 oz dark chocolate, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the sugar and cocoa powder have dissolved.
2. Add the chopped dark chocolate to the warm mixture and stir until completely melted and smooth. Remove from heat.
3. In a separate bowl, whisk the egg yolks until pale and slightly thickened.
4. Slowly pour a small amount of the warm chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
5. Gradually whisk the tempered egg mixture back into the saucepan with the remaining chocolate mixture.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
7. Remove the saucepan from the heat and stir in the vanilla extract and salt.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
10. Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
11. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

Notes

• Be sure to temper the egg yolks slowly to prevent them from curdling when added to the warm chocolate mixture.
• Straining the custard before chilling helps ensure a smooth and creamy texture in the finished ice cream.
• Churning the ice cream aerates it, creating a light and fluffy texture. Be careful not to over-churn, as this can result in a grainy consistency.

Nutrition

• Serving Size: 1/2 cup
• Calories: 250 calories
• Sugar: 20g
• Sodium: 60mg
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 125mg

Keywords: Dark Chocolate Ice Cream