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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Homemade Churned Oreo Ice Cream

June 23, 2014

Ice-Cream-churn-Oreo-ice-cream

Nothing says summertime like getting the ice cream churn going with your favorite ice cream! Whether you’re cranking it by hand or letting the motor do all the work.

My family loves homemade, churned ice cream so we make it all the time. Our base recipe is vanilla and we go from there. You can then add Oreo Cookies, Butterfingers, Heath Bars, chocolate, mint or fruit, strawberries, peaches, cooked apples, blueberries, etc. We love adding the Oreo cookies for Cookies and Cream ice cream! It’s delicious, you just can’t go wrong with Oreo’s.

churning-Oreo-ice-cream

Pictured above is what the mix will look like before churning.

Basic Vanilla Ice Cream
2 – 14 ounce cans of sweetened condensed Milk
1 – quart half-and-half
1 – tablespoon plus 1 teaspoon vanilla extract (or two vanilla beans)
Add your favorite cookies, fruit, etc. 20+ cookies or three cups of fruit.
Yield is 2 1/2 quarts, about enough for one serving each for 6
For your churn you will also need:
Large bag of ice
Rock salt

The first few times I used Oreo cookies I added 20 cookies but my children said there wasn’t enough cookies so I now add a little more than a half a bag, family size bag I might add! I tried the mini-Oreo cookies but that did not seem to do as well as breaking the large cookies.

I put my churn can, paddle and lid in the freezer for a few hours to get good and cold. Then remove the churn can, leaving the paddle and lid in the freezer. In the can I combine all ingredients, except cookies, fruit, etc. this will be added later. Mix ingredients well. I then put the can with the mixture into the fridge overnight so that everything is very cold before I start the churn.

ice-cream-churn

Churning is easy with an electric motor churn. I remember the days as a child when we did not have an electric ice cream maker and we took turns hand cranking the churn.

making-Oreo-Ice-cream

Mix is starting to thicken.

My churn takes about 10 to 12 minutes before the vanilla ice cream starts to get thick. Once this happens it is time to add your favorite cookies, candy or fruit! Add broken Oreo Cookies! ( or Butterfingers or Heath bars, etc. )

homemade-Oreo-ice-cream

Add broken Oreo cookies! 

My electric mix will slow down and will stop when the ice cream is done.

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Oreo Ice Cream!!! Yum!!

I remove the can, wipe down, remove the paddle and move it directly to the freezer.

Homemade-churned-Oreo-Ice-Cream

Ice cream is really hard after being in the freezer for 2 hours, now it is time to eat!! Yea!! It’ so delicious.

best-ever-Oreo-Ice-Cream

We use plastic cups to make clean up easier! It’s time for seconds 🙂

What is your favorite ice cream? Do you churn ice cream?

Enjoy!!

Check out my handcrafted Ice Cream Scoop! These make nice gifts. If you would like me to custom make an ice cream scoop for you please let me know. I can also make the handle longer to help get to the bottom of your ice cream churn.

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