Hands down, the best chocolate ice cream I’ve ever made. That’s quite a bold statement, but I’ve been working on this for the past few weeks, and this is seriously where it’s at. It’s rich and creamy, and the Callebaut dark chocolate makes it incredibly luscious. This is one of those ice creams that may disappear before it ever makes it into the freezer!
So I’ve gotten a few requests for chocolate ice cream this summer, and as glanced over what used to be my go-to recipe, I realized it needed an upgrade. It involved cocoa powder, but no chocolate… Um, chocolate ice cream should have chocolate in it-right? After a few rounds of testing and my skinny jeans getting a bit, shall we say snug, I nailed it.
I kind of married my original chocolate ice cream with my chocolate creme brulee recipe. That’s where the luscious comes in, and the key to this ice cream is using a really good quality chocolate. The Callebaut dark worked beautifully, but you can also use a semisweet if that’s your thing. The kicker in this recipe, and what I think truly makes it stand out is the addition of light brown sugar. Paired with the chocolate, it gives the ice cream such an incredible depth of flavor, it was just meant to be.
I pried myself away from the ice cream long enough to make some chocolate dipped sprinkleized cones, because I think we’re all in agreement that sprinkles make everything better. And really, it just looks prettier in a sprinkle cone!
That about wraps it up for the ice cream guys. I hope you try this one, the testing was definitely worth a few extra miles on the treadmill! I’ll be working on a new cake over the next few days for my nephew which I’m praying works out the way I see it in my head. These 3D cakes can be a bit tricky so please send all positive thoughts my way :/ I’ll post photos on facebook and instagram of the progress, and hopefully I’ll get to share it with you guys next week. Have a great weekend!
- 16 ounces whole milk
- 16 ounces heavy cream
- 1/4 teaspoon salt
- 1/4 cup sugar
- 8 egg yolks
- 1/2 cup light brown sugar
- 6 ounces semisweet or dark chocolate
- Bring milk, heavy cream, salt, and granulated sugar to a low boil.
- Whisk egg yolks and light brown sugar together in medium sized bowl.
- Slowly add about half of the hot mixture into the eggs & sugar whisking constantly to avoid scrambling the eggs.
- Transfer mixture back to the pot and cook over medium low heat till thickened. This takes about a minute.
- Immediately strain mixture and pour over chopped chocolate. Whisk to combine.
- Once ice cream base comes to room temp, cover and refrigerate overnight.
- Add mixture to ice cream maker and process according to manufacturer's directions. This should take about 15 minutes. Store in a covered container in the freezer.
I used Callebaut dark chocolate for this recipe. You can also use a semisweet chocolate.