Double Chocolate Ice Cream
Double Chocolate Ice Cream
This double chocolate ice cream recipe is sure to satisfy every chocolate lover. I like to add white chocolate chips. If you prefer a traditional chocolate ice cream, simply leave out the chocolate chips. I find that adding white chocolate chips gives the ice cream a more interesting texture and flavor.
Ingredients
- 8 egg yolks
- ½ cup granulated sugar
- 2 tbsp cocoa powder
- 2 cups milk
- 1 cup 35% cream
- 1 vanilla bean, split lengthwise
- 250 g dark chocolate
- 165 g white chocolate, chopped or in chips
Instructions
- Place the egg yolks in a heatproof bowl.
- Add the sugar and beat the egg yolks and sugar until the mixture becomes pale and thick. Then add the cocoa powder.
- In a saucepan, combine the milk, cream, and vanilla bean. Bring to a boil.
- Gradually add the hot milk mixture to the egg mixture, stirring gently.
- Place the bowl over a saucepan of hot water and stir constantly over low heat until the custard coats the back of a spoon, about 20 minutes.
- Strain the custard through a fine-mesh sieve to ensure there are no lumps.
- Melt the dark chocolate in a double boiler and stir it into the vanilla custard, stirring constantly until the mixture has cooled.
- Refrigerate the chocolate mixture for 12 hours.
- Freeze the ice cream maker bowl for 12 hours.
- Pour the chocolate mixture into the ice cream maker bowl and add the white chocolate chips, if desired.
- Run the ice cream maker for about 20 minutes, following the manufacturer's instruction manual.
- Serve immediately or freeze.
Double Chocolate Ice Cream
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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