Chocolate Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 3.32 kg / 7 lb 5.11 oz / 66.39% milk
  • 123 g / 4.34 oz / 2.46% heavy cream
  • 703 g / 1 lb 8.8 oz / 14.06% sugar
  • 355 g / 12.52 oz / 7.1% egg yolks
  • 500 g / 1 lb 1.64 oz / 9.99% dark chocolate, melted (64%)

Method

  1. Make the ice cream base according to the Classic Ice Cream Method. Add the melted chocolate to the ice cream base while it is still hot. Whisk thoroughly to fully incorporate the chocolate.
  2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  3. Once the base has aged, churn to the desired consistency.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.