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Recipe: Double Chocolate Ice Cream

Recipe: Double Chocolate Ice Cream

Double Chocolate Ice Cream Recipe could be a metaphorical or creative interpretation rather than a literal recipe.

How to make Chocolate Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 oz semi-sweet chocolate, chopped
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: chocolate chips or chocolate chunks for extra chocolatey goodness
  1. In a saucepan, combine the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder. Heat over medium-low heat, stirring constantly until the mixture is hot and starts to steam. Do not let it boil.
  2. Once the mixture is hot, add the chopped semi-sweet chocolate and continue stirring until the chocolate is completely melted and the mixture is smooth. Remove from heat.
  3. In a separate bowl, whisk the egg yolks until they are slightly thickened. Gradually pour about 1 cup of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture, stirring constantly.
  5. Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
  6. Once thickened, remove the mixture from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
  7. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ice cream base to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until completely cold.
  8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  9. If desired, stir in chocolate chips or chocolate chunks during the last few minutes of churning for extra chocolatey goodness.
  10. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
  11. Serve your delicious Double Chocolate Ice Cream scoops and enjoy!

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