Dark Chocolate Ice Cream

5 from 2 votes

Dark Chocolate Ice Cream is a rich, custard-based dessert made with high-quality cocoa, offering an intense chocolate flavor. Its deep, bittersweet taste is complemented by a smooth, velvety texture, making it a decadent treat for chocolate lovers.

Course Dessert

Cuisine American

Keyword dark chocolate ice cream, homemade ice cream

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings servings

Calories 494kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar - divided
1 3/4 cups whole milk
1/2 cup Dutch-processed cocoa powder
4 oz. bittersweet chocolate bar - chopped
2 1/4 cups heavy cream
2 Tablespoons vanilla extract
pinch of salt

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!
Chop the chocolate. Chop the bittersweet chocolate bar into small pieces.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 1 3/4 cups whole milk
Add other ingredients. Then add the Dutch cocoa and chopped bittersweet chocolate and stir until melted and well combined. Then add the heavy cream and salt - and stir again. Simmer for a couple more minutes.
Remove mixture from the heat and add the vanilla extract.
1/2 cup Dutch-processed cocoa powder, 4 oz. bittersweet chocolate bar, 2 1/4 cups heavy cream, pinch of salt, 2 Tablespoons vanilla extract
Strain. Place a fine mesh sieve over a large bowl and then pour the liquid ice cream into it. Discard any bits that are caught in the sieve.
Chill. Place the large bowl of the liquid ice cream ingredients into the refrigerator and chill for at least four hours, or until VERY COLD.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve dark chocolate ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones.

Notes

Recipe Tips:

- Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
- Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Temper the eggs or use pasteurized eggs. If you don't want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
- Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it's firm enough to scoop. Enjoy your homemade ice cream!

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