Luxuriously smooth and deeply flavorful, this Dark Chocolate Ice Cream is pure decadence in a scoop. Made with rich cocoa, real cream, and egg yolks for a silky custard base, this classic treat captures the essence of fine chocolate—bittersweet, velvety, and irresistibly indulgent. Whether enjoyed on its own, paired with berries, or served alongside a warm dessert, this homemade ice cream is a chocolate lover’s dream.
INGREDIENTS:
1/2 cup unsweetened quality cocoa powder*
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1 1/4 cups sugar
1 tablespoon pure vanilla extract
*For best results, use a premium cocoa powder—such as Valrhona or Guittard—for deep flavor and smooth texture.
METHOD:
In a medium saucepan, whisk the cocoa powder with 1 cup of the half-and-half until smooth and lump-free. Set over medium heat, whisking constantly, until the mixture begins to steam. Gradually add the remaining half-and-half and the heavy cream, whisking to combine. Bring just to a simmer—do not boil—then remove from heat.
In the bowl of a stand mixer or using a handheld whisk, beat the egg yolks until slightly thickened and pale in color. Gradually add the sugar, whisking until smooth. Slowly drizzle in about one-third of the hot cream mixture while whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining cream.
Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon—about 5–7 minutes, or until it reaches 170–175°F. Do not let it boil.
Pour the custard through a fine mesh strainer into a clean bowl to remove any curdled bits. Stir in the vanilla extract. Allow to cool at room temperature for 30 minutes, then cover and refrigerate until fully chilled—at least 4 hours or overnight.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 25–35 minutes, until thick and creamy. Transfer to a freezer-safe container, cover, and freeze for 3–4 hours to firm before serving.
YIELD: About 1 quart
