DARK Chocolate ICE Cream

Name: DARK Chocolate ICE Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 servings
Cuisine: World
Ingredients: 1 ½ cups whole milk; ½ cup sugar; ⅛ teaspoon salt; 3 large egg yolks; 1 ¾ cup Cocoa Syrup; ¼ cup semisweet or bittersweet chocolate chips or 1 ½ ounces chopped semisweet or bittersweet chocolate; 1 ½ cups heavy cream

20m Prep Time
15m Cook Time
35m Ready In

Cuisine : World
Course : Dessert

A rich and creamy dark chocolate ice cream made with cocoa syrup, chocolate, and a classic custard base.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

Show sub-recipe ingredients

1 ½ cups whole milk
½ cup sugar
⅛ teaspoon salt
3 large egg yolks
1 ¾ cup Cocoa Syrup (opens in new tab) ¾ cup Cocoa Syrup
- 1 cup unsweetened cocoa powder
- ¾ cup sugar
- 1 cup cold water
- (½ cup malted milk powder)
Sub-recipe steps
1. Whisk together in a medium saucepan: 1 cup unsweetened cocoa powder; ¾ cup sugar
2. Add and stir to combine: 1 cup cold water; (½ cup malted milk powder)
3. Bring just to a boil over medium heat, stirring constantly. Remove from the heat and let cool. Store covered at room temperature for several days, or refrigerate for up to 3 weeks. To liquefy refrigerated syrup, heat on the stove or in the microwave.
¼ cup semisweet or bittersweet chocolate chips or 1 ½ ounces chopped semisweet or bittersweet chocolate
1 ½ cups heavy cream

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 ½ cups whole milk
½ cup sugar
⅛ teaspoon salt
3 large egg yolks
1 ¾ cup Cocoa Syrup
¼ cup semisweet or bittersweet chocolate chips or 1 ½ ounces chopped semisweet or bittersweet chocolate
1 ½ cups heavy cream

Let's Cook

Step 1.

Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 ½ cups whole milk; ½ cup sugar; ⅛ teaspoon salt
Step 2.

Beat together in a medium heatproof bowl: 3 large egg yolks
Step 3.

Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove from the heat and stir in until smooth: ¾ cup Cocoa Syrup; ¼ cup semisweet or bittersweet chocolate chips or 1 ½ ounces chopped semisweet or bittersweet chocolate
Step 4.

Stir in: 1 ½ cups heavy cream
Step 5.

Mix well to combine. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
Step 6.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.