Merry Kitchen

Silky Dark Chocolate Ice Cream with a Creamy French-Style Finish

Ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1/4 cup unsweetened cocoa powder

4 oz dark chocolate, finely chopped

4 large egg yolks

1 teaspoon vanilla extract

Pinch of salt

Directions:

In a medium saucepan, whisk together milk, cream, sugar, cocoa powder, and salt over medium heat.

Heat the mixture until warm and steaming, but do not boil.

Add the chopped dark chocolate and stir until fully melted and smooth.

In a separate bowl, whisk the egg yolks until pale.

Slowly pour a small amount of the warm chocolate mixture into the egg yolks, whisking constantly to temper them.

Return the tempered yolks to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.

Remove from heat and stir in vanilla extract.

Strain the mixture into a clean bowl and let cool completely.

Chill for at least 4 hours or overnight.

Churn in an ice cream maker according to the manufacturer’s instructions.

Freeze for 2–4 hours for a firmer texture before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes (+ chilling)

Kcal: 310 kcal | Servings: 6 servings