Dark Chocolate Ice Cream
20m prep 15m cook 35m ready
A rich and creamy dark chocolate ice cream made with cocoa syrup, chocolate, and a classic custard base.
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)
- 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
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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
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Step 2.
Beat together in a medium heatproof bowl: 3 large egg yolks
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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
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Step 4.
Stir in: 1 ½ cups heavy cream
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Step 5.
Mix well to combine. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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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.
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