Rich Creamy Dark Chocolate Ice Cream

homemade-dark-chocolate-ice-cream

Oh My Gosh…MMM… this dark chocolate ice cream is the best ever! The taste is unbelievably rich, silky, creamy and taste like a chocolate truffle! The is the best homemade chocolate ice cream I have every had!

And now the bad news: it takes a week to make. I know, I know, why do I have to wait 5 days, I just spend an hour and a half making the custard, is it really necessary to wait that long?!? Let me tell you it is worth the planning and waiting! 🙂 Here is how it breaks down;

Day 1  and 2 – make custard and then chill in fridge for 2 days

End of day 2 – make ice cream

Day 3, 4 and 5 – freeze for 3 days

delicious-homemade-chocolate-ice-cream-recipe

Let’s get started!!

This is the ST. JOHN DARK CHOCOLATE ICE CREAM recipe – from ‘Beyond Nose to Tail’ by Fergus Henderson and Justin Piers Gellatly

Ingredients
7 oz. dark chocolate 72 – 74% caca0, finely chopped
2 cups plus 2 tablespoons whole milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons caster sugar, divided
1/4 cup heavy cream
Serving size: 1 quart

dark chocolate-ice-cream-ingredients
This recipe took me nearly and hour and a half to finish, not including making the ice cream in the ice cream maker! Take your time, read thru the recipe several times so you don’t make a mistake.

Melt Chocolate, chop chocolate and place into bowl. Then melt the chocolate either in a bowl over a simmering pot of water or in a microwave in 45 second burst but be sure to do this at 50% power. I prefer the microwave, you will need to also stir between heating’s until smooth. The set aside until needed, it will cool slightly.

Heat Milk mixture – Heat the milk and the cocoa in a medium heavy saucepan over medium heat, whisk to blend the cocoa into the milk and bring to a boil, remove from heat and set aside.

Mix egg yolks – Using your mixer, whip the egg yolks and 7 tablespoons caster sugar on high until thick, pale color and thick ribbons form. This will take about 3 minutes.

Temper the eggs by whisking constantly and gradually adding the hot milk cocoa mixture until combined.

Combine egg mixture and chocolate  – Return this mixture to your saucepan and whisk in the melted chocolate until combined. Place saucepan on low heat until slightly thickened and a thermometer reaches 175°F which should take about 5minutes. Stir constantly to prevent sticking, especially in the corners.

Transfer the chocolate custard to a bowl and place over an ice bath to cool. Stir until custard is cool.

Making the caramel – Now you are ready to make the caramel, bring the remaining 6 tablespoons of caster sugar and 2 tablespoons of water to a boil in a small heavy saucepan over medium-high heat, stiring only until the sugar is dissolved. After sugar is dissolved, only occasionally swirl pan, do not stir until a dark amber color forms, about 5 minutes. Now you are ready to add the cream, be careful because the mixture will bubble.

Remove from heat and whisk caramel into the chocolate custard. Then strain into a large container that will be used in the fridge for a couple of days while the mixture infuses all the flavors.

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Chocolate mixture in the ice bath ready to be strained. Once strained into another container please in the fridge (not the freezer) for 2 days. It is worth the wait!!

best-ever-churned-creamy-chocolate-ice-cream-recipe

This recipe seems to thicken into ice cream more quicking than other recipes.

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After 2 days you are ready to pour the chocolate custard into your ice cream maker to make the ice cream.

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Once you have ice cream, transfer it to another container and place in the freezer for 3 days before eating.

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Enjoy, it’s delicious and worth the wait!!

Dark-chocolate-ice-cream and mint chocolate chip ice cream recipes

Coming soon, Mint Chocolate Chip Ice Cream!!

Recent post, Homemade Vanilla Ice Cream!

large-bowl-of-homemade-vanilla-ice-cream!

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My handmade ice cream scoops  and Double Handle Cutting Boards make great gifts!
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Ultimate Chocolate Chip Cake

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chocolate chip cake recipe

Chocolate Chip Cake using a Tube Pan

Let me tell you that this chocolate chip cake has 14 ounces of chocolate!!  It is so moist and full of chocolate and so very easy to make. I have been making this cake for over 15 years and from the very first time I made it my children immediately said it was their favorite. They are now grown and it is still their favorite! I get request to make this cake from everyone I know because it is that good.

You can also make this cake using a bundt cake pan instead of a tube pan.

chocolate bundt cake

Chocolate Chip Cake using a Bundt Pan

I modified the original recipe many years ago so that I could use more chocolate and to make it really moist. In 2004 I won first place with the cake in a local baking contest.

chocolate chip cake recipe

Above are my ingredients. Preheat your oven to 350 degrees or 325 for confection oven.

untilate chocolate chip cake recipe

Start by grating your semi-sweet chocolate squares, the picture above shows the remaining grating chocolate after mixing the batter. This grated chocolate will be used on top of the cake after baking.

Mix cake mix, pudding, oil and milk. Add eggs one at a time, beat throughly but be sure not to over beat. Stir in chocolate chips and all but 2/3 cups of grated chocolate.

best every chocolate chip cake recipe

Above is the batter after adding the grated semi-sweet chocolate. Once the cake batter is ready, pour into your prepared pan. You can bake this cake in either a bundt pan or tube pan. This time I used a tube pan but either will work fine. Be sure to prepare your pan with a good spray of Bakers Joy. If you miss this step you will not be able to remove the cake from the pan. Bake for about 50 – 55 minutes or until done depending on your oven.

best ever chocolate chip cake recipe

After the cake has cooled approximately 10-12 minutes, I remove from the pan and then top with the remaining grated semi-sweet chocolate. Once the cake has completely cooled I dust with 10x sugar.

best ever chocolate chip cake

I almost didn’t get a picture of the cake after it was cut, it gets eaten so fast because it is sooo good!!

Give this recipe a try, I promise you will love it! Here is my recipe.

1 -box Duncan Hine Deluxe Yellow Cake Mix
1 – 3 oz box instant vanilla pudding
1 – cup cooking oil
1 – cup milk 2% or higher
4 large eggs
8 oz semi-sweet chocolate squares – grated
6 oz semi-sweet chocolate chips

This is the Ultimate Chocolate Chip Cake!

From my home to yours, I want to wish everyone 

a very Happy & Joyous Holiday Season!

Happy Baking!

Michael

Ultimate Southern Pound Cake

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