Description
This Chocolate Ice Cream is rich and creamy, made with heavy cream, whole milk, and dark chocolate. It’s a simple yet indulgent treat for chocolate lovers, ideal for summer days and family gatherings.
Ingredients
Scale
- 1½ cups heavy cream
- 1½ cups whole milk
- ½ cup granulated sugar
- 3 tablespoons cocoa powder
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 4 oz dark chocolate, chopped
- ½ cup hot fudge sauce
Instructions
- Combine cream, milk, sugar, cocoa powder, corn syrup, and salt in a saucepan. Heat until steaming, but not boiling.
- Beat egg yolks in a separate bowl until smooth.
- In another bowl, place chopped chocolate and pour a ladleful of hot milk over it to melt.
- Drizzle hot milk into the egg yolks while whisking, to temper the eggs. Repeat with more hot cream, then pour the mixture back into the saucepan. Cook until slightly thickened without boiling.
- Stir in melted chocolate and vanilla, then strain the mixture into a container.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the cooled mixture in an ice cream maker according to the instructions.
- Transfer half the ice cream to a container, add fudge sauce, and swirl it in, then top with remaining ice cream and more fudge. Freeze until firm, at least 4 hours.
- Serve in waffle cones if desired.
Notes
The corn syrup is optional but helps create a smoother texture in the ice cream.
For a richer chocolate flavor, use high-quality dark chocolate.
This ice cream is best served fresh, but it can be stored in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg