Dark Chocolate Ice Cream

Dark Chocolate Ice Cream takes approximately 45 minutes from beginning to end. This main course has 1193 calories, 20g of protein, and 79g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 3 and costs $3.05 per serving. It can be enjoyed any time, but it is especially good for Summer. If you have unsweetened cocoa powder, sugar, half and half, and a few other ingredients on hand, you can make it. 1101 person have made this recipe and would make it again. It is brought to you by The Faux Martha. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. If you like this recipe, you might also like recipes such as Mounds Bar n’ Cream – Coconut and Dark Chocolate Chunk Ice Cream, IceCreamWeek: Dark Chocolate Cookies and Cream Ice Cream, and Dark Chocolate Strawberry Ice Cream.

Servings: 3

 

Ingredients:

3/4 c. dark chocolate, chopped

4 egg yolks

2 c. half and half

1 c. heavy cream

hefty dash of sea salt

1 c. + 2 tbsp. sugar

1/2 c. unsweetened dark cocoa powder

1 1/2 tsp. vanilla extract

1 1/2 c. whole milk

Equipment:

sauce pan

whisk

bowl

sieve

ice cream machine

Cooking instruction summary:

In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.In a bowl, whisk together well the egg yolks and 2 tablespoons of sugar.Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Stir in cocoa powder and chopped chocolate until combined. Bring back to simmer.Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to saucepan, stirring occasionally for about 5 minutes until thickened. Remove from heat. Add vanilla extract.Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps Cover and let cool to room temperature. Place in fridge for about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath until chilled.Once mixture is cold, make ice cream according to your machine’s instructions. I use this ice cream maker.

 

Step by step:


1. In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt.

2. Whisk to combine. Give it a little taste to make sure you have enough salt.In a bowl, whisk together well the egg yolks and 2 tablespoons of sugar.Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Stir in cocoa powder and chopped chocolate until combined. Bring back to simmer.Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them).

3. Add egg mixture to saucepan, stirring occasionally for about 5 minutes until thickened.

4. Remove from heat.

5. Add vanilla extract.

6. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps Cover and let cool to room temperature.

7. Place in fridge for about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath until chilled.Once mixture is cold, make ice cream according to your machine’s instructions. I use this ice cream maker.


Nutrition Information:

Quickview
1193k Calories
20g Protein
78g Total Fat
111g Carbs
16% Health Score
Limit These
Calories
1193k
60%

Fat
78g
121%

  Saturated Fat
46g
289%

Carbohydrates
111g
37%

  Sugar
84g
94%

Cholesterol
442mg
147%

Sodium
185mg
8%

Alcohol
0.72g
4%

Caffeine
67mg
23%

Get Enough Of These
Protein
20g
41%

Manganese
1mg
72%

Copper
1mg
70%

Phosphorus
638mg
64%

Magnesium
206mg
52%

Vitamin A
2298IU
46%

Iron
8mg
45%

Calcium
440mg
44%

Vitamin B2
0.74mg
44%

Fiber
9g
38%

Selenium
26µg
38%

Vitamin B12
1µg
30%

Zinc
4mg
30%

Potassium
992mg
28%

Vitamin D
3µg
25%

Vitamin B5
2mg
21%

Vitamin E
2mg
16%

Folate
53µg
13%

Vitamin B1
0.2mg
13%

Vitamin B6
0.25mg
12%

Vitamin K
8µg
8%

Vitamin B3
1mg
5%

Vitamin C
1mg
2%

covered percent of daily need
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