Deep Dark Chocolate Ice Cream - BigOven 171998
Deep Dark Chocolate Ice Cream

Deep Dark Chocolate Ice Cream

Ready in 2 hours
4 review(s) averaging 4. 50% would make again

Top-ranked recipe named "Deep Dark Chocolate Ice Cream"

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This ice cream is deep in flavor...great for the chocolate lover. Fill free to use any additions you prefer...nuts, marshmallows,chocolate chunks,etc.

"I have made this several times in 2 different ice cream makers- it is rich - creamy- and delicious. The texture is great- I have added mini chocolate chips as well as crushed toffee..blends easily. Great ice cream! Thanks for posting!"

- CYAG

Ingredients

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2 1/4 cups whole milk (I used 2%)
2 1/4 cups heavy cream
1 vanilla bean
1 1/8 cups Sugar
1 1/8 cups Dutch process cocoa; (I used NESTLE)
2 large Eggs
2 large egg yolks
1 cup bittersweet chocolate; chopped
2 teaspoons pure vanilla extract
3 TBS Irish Cream; (4 TBS) (optional)
1 TBS instant coffee; (optional)

Original recipe makes 8

Servings  

Preparation

Combine the milk and cream in a large saucepan. Heat on med-low heat. Cut the vanilla bean and scrape seeds. Add the seeds and pod to the cream mixture. Simmer the cream mixture over low heat for 30 minutes.Remove the pod, rinse it and add it to some plain granulated sugar(to make vanilla sugar)... or discard.

Combine the sugar,cocoa,eggs and yolks in a medium bowl. Beat on medium until mixture resembles mayonnaise.

Take out 1 cup of the hot milk/cream mixture. With the mixer on low, add the cup of hot milk/cream to the cocoa mixture. Pour it in a steady stream until incorporated.Stir in the chopped chocolate/chips into the saucepan with the hot milk/cream. Stir in the egg mixture into the hot milk/cream. Cook over low heat,stirring constantly. At this point, the mixture tastes like decandent hot chocolate. I suppose if you don't want to go any further, you can always enjoy a nice hot cup of hot chocolate:). Now, seriously, lets get on to the next step. The mixture will thicken and resemble a chocolate pudding(custard). Add the Irish Cream/vanilla and transfer to a bowl. Cover with plastic wrap, directly on the surface of the pudding. Refrigerate and cool completely.I usually leave it overnight to fully develop the flavors. Pour the cooled/chilled custard into the ice cream maker bowl. Turn on the ice cream maker on let mix until thickened, about 25 minutes. Add the nuts and any other additions you like during the last minute or so of the churning process. The ice cream will have a softer consistency.I like to place it in the freezer in an airtight container for about 2 hours or more before serving.

Credits

Added on Award Medal

combining chocolate mixture with cream... photo by ellie36 ellie36

Cooked "pudding-like" chocolate ice cream custard... photo by ellie36 ellie36

Deep dark chocolate ice cream... photo by ellie36 ellie36

Calories Per Serving: 885 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I have made this several times in 2 different ice cream makers- it is rich - creamy- and delicious. The texture is great- I have added mini chocolate chips as well as crushed toffee..blends easily. Great ice cream! Thanks for posting!
CYAG 1 year ago
ChefHoss, I am sorry your ice cream didn't come out the way you liked it to...This is a standard custard ice cream recipe that comes with my ice cream maker. I did however, use less chocolate than the recipe required. I use a Cuisinart ice cream maker. I have made this recipe over and over and have had wonderful results.... and my guests always love it. I have never used the ice cream ball so, I am not sure if that is the reason.
ellie36 5 years ago
Thsi is more of a cake/brownie batter than an ice cream... I am wondering if this would be better suited in an oven than an ice cream maker. For starters, the cooking process is pretty involved and takes a while to get everything together. It is not a simple recipe to make. Not overly complicated, but definitly more complicated than your typical ice cream recipe (you dont just mix the basic ingredients together, it involves quite a bit of cooking and slowly tempering the hot cream mixture into the eggs). Also, because of the thickness of the resulting batter that you have painstakingly prepared, it does not like to freeze very well. Granted I have a pretty basic ice cream maker (the ice cream ball), and perhaps one with an agitator in the middle might aid in the freezing process. But my results were not good. After 30+ minutes of ice cream making I had a cold cake batter with a few frozen areas... Thsi recipe will not be attempted by me again, unless I need a chocolate cake or brownies...
ChefHoss 5 years ago
[I posted this recipe.]
ellie36 5 years ago
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