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Rich chocolate ice cream scoops in a white bowl with a white spoon on a striped cloth.

Dark Chocolate Ice Cream

Bree Hester
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Chilling Time 6 hours
Total Time 6 hours 37 minutes
Course Dessert, ice cream
Cuisine American
Servings 8
Calories 308 kcal

Ingredients
  

  • 1/4 cup Dutch-processed cocoa powder
  • 3/4 cup sugar divided
  • 1/4 teaspoon salt
  • 1 cup 2% milk divided
  • 1 3/4 cups heavy cream
  • 5 egg yolks
  • 1 teaspoon vanilla

Instructions
 

  • In a medium saucepan, whisk together the cocoa powder, 6 tablespoons of the sugar, and salt until well blended.
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  • Add 1/4 cup of the milk and whisk until a smooth, thick paste forms.
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  • Whisk in the remaining milk and heavy cream until the mixture is fully combined.
    Frothy milk mixture in a stainless steel saucepan with a whisk, preparing for baking or dessert.
  • Place the saucepan over medium heat. Warm the mixture, stirring constantly, until you see bubbles forming around the edges. Do not boil.
    Boiling chocolate on the stove with a whisk in a stainless steel saucepan.
  • In a separate bowl, whisk together the egg yolks with the remaining sugar until smooth and slightly lightened.
    Cream being whisked in a glass bowl for baking recipes, with additional ingredients in a metal bowl nearby.
  • Remove the saucepan from heat. Gradually whisk about 1/2 cup of the hot cream mixture into the yolks—whisking constantly to avoid scrambling the eggs (this is tempering).
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  • Repeat with another 1/2 cup of the hot cream mixture to further temper the yolks.
  • Pour the tempered yolk mixture back into the saucepan with the rest of the cream mixture.
  • Return the pan to medium heat. Stir constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom and sides. Cook until the custard thickens and coats the back of the spoon—if you draw a line with your finger, it should hold a clear path. This typically takes 1–2 minutes.
    Melting chocolate in a stainless steel saucepan with a silicone spatula for baking recipes.
  • Remove from heat immediately. Pour the custard through a fine-mesh strainer into a large bowl to catch any bits of cooked egg.
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  • Stir in the vanilla extract.
  • Place the bowl of custard into an ice bath to cool it quickly, stirring occasionally.
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  • Once cool, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 2 hours, preferably overnight.
  • Pour the chilled custard into your ice cream maker and process according to the manufacturer’s instructions.
    Creamy chocolate ice cream mixture in a ice cream maker.
  • Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4 hours.
  • Serve cold directly from the freezer.

Nutrition

Calories: 308kcalCarbohydrates: 24gProtein: 5gFat: 23gSaturated Fat: 14gSodium: 107mgFiber: 1g
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