Recipe Index

Sweets | Chocolate Ice Cream

Revised on December 26, 2011

This is the chocolate ice cream to end all chocolate ice creams. The texture is amazingly smooth, it should be called Chocolate Truffle Ice Cream. The flavor is by far the best chocolate ice cream that I've ever tasted. David's recipes are the best!

Yield: 2 pints / 1 quart

chocolate ice cream


2 cups heavy cream

3 tablespoons unsweetened Dutch-processed cocoa powder

5 ounces bittersweet or semisweet chocolate, chopped

1 cup whole milk

3/4 cup sugar

pinch of salt

5 large egg yolks

1/2 teaspoon vanilla extract



Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)


I used Cacao di Pernigotti purchased at Williams-Sonoma for the cocoa powder and Scharffen Berger Semisweet Dark Chocolate for the chopped chocolate.



(Ref. "Chocolate Ice Cream" recipe, The Perfect Scoop.)