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Chocolate Ice Cream Deep

🍰 Desserts

Double-chocolate ice cream — cocoa in the custard, flecks of dark chocolate churned in. A proper small-batch scoop that melts slowly and cleanly. Perfect over a warm brownie or alongside a slice of pie.

Prep 29 min Cook 4 min Serves 4 Medium

Ingredients

  • Heavy Cream1/4 cup
  • Salta pinch
  • Milk1 cup
  • Sugar1/2 cup
  • Vanilla Extract1 tsp
  • Dark Chocolate1 cup, chopped
  • Egg Yolk1 cup, chopped
  • Cocoa Powder1/2 cup

Instructions

  1. 1

    If using an ice cream maker, freeze the bowl a full day ahead and chill the custard base overnight.

  2. 2

    Stir the sugar with the heavy cream until dissolved; the finished scoop should taste slightly too strong now.

  3. 3

    Blend in the cocoa powder — taste again; the frozen version will be less sweet and less intense than this.

  4. 4

    Churn in the ice cream maker until thick and soft-serve texture, 20-25 minutes.

  5. 5

    Transfer to a container, press a sheet of parchment on the surface, and freeze four hours until scoopable.

Chef's tip

With butter-based batters, cream until the mixture actually lightens in colour; that trapped air is your rise.

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Video: Chocolate Ice Cream: Recipe From Michelin Star Chef! · on YouTube