Rich Creamy Dark Chocolate Ice Cream

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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

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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

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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!!

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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!

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My handmade ice cream scoops  and Double Handle Cutting Boards make great gifts!
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Vanilla Ice Cream

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Be sure to click the pictures so see the flecks of vanilla bean!

I love ice cream and if I buy it, I go for Ben and Jerry’s. As a child one of my most favorite memories is eating ice cream with my grandparents after dinner. There is something about homemade vanilla ice cream that is just so amazing, especially this recipe. This recipe is so creamy, so delicious, once you have tasted this recipe you will want to make it all the time. …MMM so good!!! Make me do the Happy Dance! 🙂

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All the flecks of vanilla bean, the rich egg yolks, heavy cream makes for a rich creamy custardy ice cream. All the egg yolks make this ice cream yellow color. Did you know that vanilla is the most popular flavor ice cream with chocolate as second?

July is National Ice Cream Month, in 1984; President Ronald Reagan designated July as National Ice Cream Month. The third Sunday of the month is National Ice Cream Day.

So let me show you how I make this homemade ultimate Vanilla Ice Cream!

Ingredients
1 cup whole milk
¾ cup caster (superfine) sugar
1 vanilla bean
Pinch of salt
2 cups cream
6 egg yolks
1 tsp pure vanilla extract

Serving size: 1 quart
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The recipe is easy but there are a lot of steps. Be sure to read the entire recipe and get organized before you start. The first thing I will tell you is, do not substitute any of the ingredients, especially the caster sugar. Caster sugar is very a very fine sugar and it does make a different. Use the highest fat heavy cream you can find.

Place the whole milk, sugar and salt in a small saucepan. Split the vanilla bean and scrape out the seed and add them to the milk. I reuse the vanilla bean pod by placing it into my bottle of pure vanilla extract or us it to make vanilla sugar.

Place the saucepan over high heat and bring the mil mixture to just under a boil. Remove from heat, cover the pot, set aside to infuse for an hour.

After an hour we are ready to make the ice cream. Make an ice bath using a large bowl and fill it with a little water and lots of ice cubes. Set a slightly smaller bowl in the ice bath and pour in the heavy cream. Place a strainer over the smaller bowl which will be used to strain the egg mixture.

In a separate, medium size heat proof bowl, whisk the egg yolks lightly. Slowly pout the infused milk into the yolks whisking the entire time until combined.

Place this bowl over a pot of simmering water, cook while constantly stirring until the mixture reaches 180 degrees F or until the mixture coats the back of a spoon. Remove from heat and pour through the strainer into the heavy cream.

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Mixture has been strained into the heavy cream.

Stir the custard over the ice bath until it’s cooled and then add the pure vanilla extract. Then remove bowl from the ice bath, cover with plastic wrap and place into your fridge until cold, preferably overnight.

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Once the custard is cold, you are ready to churn your ice cream. Pour your custard into your churn.

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My churn takes about 30 minutes to make the ice cream. Once the ice cream is done it will be soft, so I remove it into another container and place it into the freezer to get hard but not before I taste it!

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I hope you will give this recipe a try, it’s the ultimate homemade vanilla ice cream! so good!! I guess you could add your favorite topping, chocolate, brownie, broken candy bars, etc. or mix it into the ice cream but this recipe is so good without toppings! 🙂

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My handmade ice cream scoops make great gifts!
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Learn how I hand turn an Ice Cream Paddle on my wood lathe.

Do you make homemade ice cream?

Enjoy your ice cream!!

Ultimate Southern Pound Cake

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