Double Chocolate Ice Cream

• servings: 1 serving
• active time: 30 minutes
• total time: 8 hours 50 minutes

Ingredients

⅔ cup sugar (166 g), divided

1 ½ cups whole milk (350 ml)

1 ½ cups heavy cream (350 ml)

¼ cup cocoa powder (20g)

1 teaspoon vanilla extract (5 ml)

pinch of salt

4 large egg yolks

2 ounces semisweet chocolate (56 g), in small pieces

½-1 cup of mix-ins, mini chocolate chips (optional)

Directions

In a medium pot over medium heat, stir together half of the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and a pinch of salt. Stir occasionally, pressing the cocoa powder against the side of the pot with your spatula to help break up any clumps. Heat for 8-10 minutes, until the cream mixture is warm, steamy, and just about to simmer. Do not let the mixture boil.

Meanwhile, whisk together four yolks and the remaining half of the sugar in a large heat-safe bowl. Whisk until the yolk mixture becomes pale yellow and thick. This is known as the ribbon stage, where the mixture falls off the whisk in ribbons that are clearly visible on the top of the batter before disappearing back into the mixture.

Remove the warm cream mixture from heat and carefully pour about 1-2 Tablespoons (15-30 ml) into the yolk mixture at a time, whisking vigorously until incorporated. Repeat 1-2 Tablespoons (15-30 ml) at a time until you've added about half of the cream mixture.

Pour the egg yolk mixture back into the pot with the cream mixture and return to medium heat. Cook, stirring occasionally, until the custard is thick enough to coat the back of a spoon or reaches 170°F/75°C, about 5-10 minutes. Again, do not let the custard boil.*

Place the chocolate in a large heat-safe bowl. (I always use the same one the egg yolk mixture was in, but you're welcome to use a clean bowl.)

Pour about ¼ cup (60 ml) of the warm, cooked custard into the bowl with the chocolate, and whisk to combine until the chocolate has fully melted. Add the remaining custard into the bowl, and stir to combine. The mixture will be thick.

Cover and chill in the fridge for at least four hours or up to one day, until the mixture is cold to the touch.

Once chilled, pour into a ice cream maker and churn according to manufacturer's instructions, until the ice cream forms rounded domes over the paddle. It usually takes around 10-15 minutes for a thick custard like this. If desired, add in ½ to one cup of mix-ins, like mini chocolate chips, during the last five minutes of churning.

For chocolate soft serve, enjoy right away. For traditional chocolate ice cream, transfer to an airtight container and freeze for at least four hours to allow the ice cream to firm up before serving.

Notes

Half block chocolate

325ml milk

325ml cream

1/3 sugar

1/3 cocoa powder

Nutrition

• Serving Size: 1 scoop
• Calories: 292
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 114 mg
• Sodium: 59 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 1 g
• Total Sugars: 24 g
• Protein: 5 g