Rich & Decadent Homemade Chocolate Ice Cream
Rich & Decadent Homemade Chocolate Ice Cream
Homemade Deep & Rich Chocolate Ice Cream Recipe
As the weather gets a little chilly, I find myself craving ice cream even more! Isn’t it true that ice cream somehow tastes even better when it’s cold outside? I was in the mood for a chocolate ice cream with an intense cocoa flavor, so I made this rich chocolate ice cream by preparing a custard base and incorporating dark chocolate. Each spoonful bursts with a deep chocolatey flavor! It’s not too bitter, but rather a perfect balance of rich chocolate notes and sweet aroma that fills your mouth. This chocolate ice cream is especially comforting on cold days! Let’s make it together!
Ingredients for Ice Cream Base- 400g Fresh Milk
- 1 Whole Egg
- 2 Egg Yolks
- 80g Unrefined Sugar (without additives)
- 2 Tbsp Unsweetened Cocoa Powder
- 120g Dark Chocolate (recommended 50%+ cocoa solids), finely chopped
- 200g Heavy Cream (35%+ milk fat), chilled
Cooking Instructions
Step 1
First, pour 400g of fresh milk into a saucepan. Heat the milk over medium-low heat until it’s just about to simmer around the edges of the pan. Be careful not to let it boil vigorously, as this can alter the milk’s protein structure. While the milk is warming, prepare the next step.
Step 2
While the milk is heating, in a medium-sized bowl, crack 1 whole egg and add 2 egg yolks. Whisk them together gently with a whisk until well combined. This helps to eliminate any eggy smell and contributes to the ice cream’s smooth texture. Next, sift 80g of unrefined sugar into the bowl. Using the whisk, mix thoroughly, ensuring the sugar dissolves and doesn’t clump.
Step 3
Now, sift in 2 tablespoons of high-quality unsweetened cocoa powder. Sifting the cocoa powder is crucial to prevent lumps and achieve a silky smooth chocolate base. Whisk gently until it’s well incorporated with the egg and sugar mixture.
Step 4
Gradually pour the warmed milk from step 1 into the egg mixture a little at a time, whisking continuously. Adding the milk all at once could cook the eggs, so pour slowly and stir constantly to temper the eggs. Once all the milk is incorporated, you’ll have the beginnings of a delicious chocolate custard base.
Step 5
Strain the combined egg and milk mixture through a fine-mesh sieve. This step is important to remove any small lumps of cocoa powder or bits of cooked egg, ensuring a velvety smooth ice cream texture. For the best results, don’t skip this refinement.
Step 6
Return the strained chocolate mixture to the saucepan and place it over low heat. Stir continuously with a spatula or whisk while heating to around 80°C (175°F). Keep the heat gentle; overheating can cause the eggs to scramble, creating a lumpy custard. If you don’t have a thermometer, a good indicator is when the mixture thickens enough that a line drawn with the spatula on the back of it holds for a moment.
Step 7
The custard is ready when it slightly thickens and coats the back of a spoon, and you can draw a line with your finger through it that holds its shape briefly. This consistency is key for a creamy ice cream base. Remove from heat immediately and proceed to the next step.
Step 8
While the custard is still warm, ladle about one-third of it into a separate bowl containing the finely chopped dark chocolate. Stir thoroughly until the chocolate is completely melted and smoothly incorporated into the warm custard. This gentle melting process ensures the chocolate’s rich flavor infuses beautifully into the base.
Step 9
Once the chocolate is fully melted and the mixture is glossy, add the remaining chocolate custard base and stir until everything is well combined. To cool the base quickly, place the bowl over an ice bath (a larger bowl filled with ice water) and stir frequently until it feels cold to the touch. Rapid cooling helps achieve a better ice cream texture.
Step 10
Once the chocolate base is thoroughly chilled, pour in the 200g of cold heavy cream. Gently whisk or stir it into the chocolate base until fully incorporated. The heavy cream adds richness and a wonderfully smooth texture to the ice cream. Avoid over-whisking to prevent incorporating too much air at this stage.
Step 11
Your rich and decadent chocolate ice cream base is now ready! It should be smooth, glossy, and intensely chocolatey. Prepare to transfer this delicious mixture to your ice cream maker.
Step 12
Pour the prepared ice cream base into your ice cream maker. Churn according to the manufacturer’s instructions, typically for about 20-30 minutes, or until it reaches a soft-serve consistency. Transfer the churned ice cream to an airtight container and freeze for an additional 1-2 hours to firm up into perfect scoops. Enjoy your homemade chocolate ice cream, especially delightful on a cold day!
