Description
This rich and creamy Double Chocolate Ice Cream is the ultimate treat for chocolate lovers. Made with a smooth cocoa custard base, melted dark chocolate, and real egg yolks, it delivers intense chocolate flavor with a velvety texture. Perfect for a decadent dessert or special occasion, this homemade ice cream recipe is sure to satisfy your chocolate cravings.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces dark chocolate or semi-sweet chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Chocolate Base: In a medium saucepan, combine the heavy cream, whole milk, sugar, and unsweetened cocoa powder. Heat over medium heat, whisking occasionally until the sugar dissolves and the mixture becomes hot but does not boil.
- Melt the Chocolate: Add the chopped dark or semi-sweet chocolate to the hot mixture, stirring continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly pour a small amount of the hot chocolate mixture into the yolks while whisking constantly to temper them. Gradually add the remaining chocolate mixture to the eggs, continuing to whisk to combine without scrambling the eggs.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat. Stir constantly until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Be careful not to let it boil to avoid curdling the eggs.
- Cool the Custard: Remove the saucepan from heat and stir in the vanilla extract and pinch of salt. Allow the custard to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or preferably overnight to chill.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm and scoopable. Serve and enjoy your homemade double chocolate ice cream!
Notes
- Use high-quality dark or semi-sweet chocolate for the best flavor.
- Be careful not to let the custard boil while cooking to prevent curdling.
- Tempering the egg yolks is essential to avoid scrambling the eggs.
- For a softer texture, churn the ice cream well but do not overfreeze.
- You can add chocolate chips or chunks during the last few minutes of churning for added texture.
