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Double Chocolate Ice Cream Recipe

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4.2 from 8 reviews

This decadent Double Chocolate Ice Cream recipe combines a rich cocoa custard base with melted semisweet chocolate to create an indulgent frozen treat. Made with whole milk, heavy cream, egg yolks, and a touch of vanilla, this ice cream is churned to creamy perfection and can be enjoyed as a soft serve or frozen firm. Optional mix-ins like mini chocolate chips add delightful texture and extra chocolate flavor.

Ingredients

Custard Base

  • ⅔ cup sugar (divided)
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla flavoring
  • 1 big pinch salt
  • 4 large egg yolks

Chocolate

  • 2 ounces semisweet chocolate (in small pieces)

Optional Mix-ins

  • ½ to 1 cup mix-ins (such as mini chocolate chips)

Instructions

  1. Making the Custard Base: In a medium pot over medium heat, combine half of the sugar (⅓ cup or 83g), whole milk, heavy cream, cocoa powder, vanilla extract, and salt. Stir occasionally, pressing the cocoa powder against the side of the pot with a spatula to break up clumps. Heat for 8-10 minutes until warm, steamy, and just about to simmer without boiling.
  2. Preparing the Egg Yolks: In a large heat-safe bowl, whisk together the four egg yolks with the remaining sugar until pale yellow and thick, achieving the ribbon stage where the mixture falls off the whisk in ribbons.
  3. Tempering the Egg Yolks: Slowly add 1-2 tablespoons of the warm cream mixture into the yolks while whisking vigorously. Repeat until about half the cream mixture is incorporated to prevent curdling.
  4. Cooking the Custard: Pour the tempered egg yolk mixture back into the pot with the remaining cream mixture. Cook over medium heat, stirring occasionally until thickened enough to coat the back of a spoon or reaching 170°F (75°C), about 5-10 minutes. Avoid boiling the custard.
  5. Adding the Chocolate: Place chopped semisweet chocolate into a large heat-safe bowl. Pour about ¼ cup of the warm custard over the chocolate and whisk until melted and smooth. Add the remaining custard and stir to combine thoroughly.
  6. Chilling the Mixture: Cover the chocolate custard and refrigerate for at least four hours or up to one day until cold to the touch.
  7. Churning the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually 10-15 minutes until the mixture forms soft rounded domes.
  8. Adding Mix-ins (Optional): If desired, add ½ to 1 cup of mix-ins such as mini chocolate chips during the last five minutes of churning.
  9. Freezing for Firm Texture: For firm traditional ice cream, transfer the churned mixture to an airtight container and freeze for at least four hours before serving. For soft serve consistency, enjoy immediately.

Notes

  • Do not allow the custard mixture to boil at any point to prevent curdling.
  • Ensure to temper the egg yolks carefully by gradually adding warm cream to avoid scrambling the eggs.
  • Use high-quality semisweet chocolate for the best flavor.
  • Adjust the amount of sugar or chocolate based on personal sweetness preference.
  • Mix-ins like chocolate chips add crunchy texture but can be omitted for a pure chocolate flavor.
  • Chilling the custard thoroughly before churning is critical for creamy texture.
  • Store the finished ice cream in an airtight container to prevent freezer burn and ice crystallization.

Find it online: https://recipeplenty.com/double-chocolate-ice-cream-recipe/