This Rich Chocolate Ice Cream is everything a homemade frozen dessert should be: velvety, intensely chocolatey, and perfectly balanced with a subtle tang from buttermilk. The combination of rich cream and farm-fresh egg yolks gives it an irresistibly smooth texture, while high-quality cocoa adds depth and sophistication. It’s a simple yet luxurious treat that churns up beautifully — ideal for special occasions or a quiet indulgence at home.
INGREDIENTS:
8 egg yolks (from pastured chickens)
2 cups buttermilk
2 cups rich full-fat cream
1/2 cup superfine sugar (such as Baker’s sugar)
1/2 cup cocoa (best quality)
2 tablespoons pure vanilla extract
1/4 teaspoon sea salt
METHOD:
In the bowl of a stand mixer (or using a hand mixer), beat the egg yolks until pale and creamy, about 2–3 minutes. Add the sugar, cocoa powder, vanilla, and sea salt, mixing until smooth and well combined.
Slowly whisk in the buttermilk and cream until the mixture is smooth and evenly blended.
Pour the mixture into a covered container and refrigerate for at least 4 hours, or preferably overnight. The colder the base, the creamier the ice cream will be.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and softly frozen.
Transfer the churned ice cream into a freezer-safe container, pressing a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve on its own or with fresh berries, caramel sauce, or a sprinkle of sea salt.
YIELD: About 1 1/2 quarts
