Bitter Chocolate Ice Cream

Preparation info

  • Difficulty


  • Yield: about

    3 qt

    , depending on overrun

Appears in

Ingredients U.S. Metric
Egg yolks 8 oz (12 yolks) 250 g (12 yolks)
Sugar 6 oz 190 g
Milk 2 pt 8 oz 1250 mL
Sugar 12 oz 375 g
Bittersweet chocolate 8 oz 250 g
Cocoa powder, sifted 8 oz 250 g
Heavy cream 1 pt 500 mL



  1. Combine the egg yolks and the first quantity of sugar in a bowl. Whip until thick and light.
  2. Combine the milk and the second quantity of sugar in a heavy saucepan. Bring to a simmer, stirring to dissolve the sugar.
  3. Gradually beat the milk into the egg yolk mixture. Set over a hot-water bath and heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Immediately remove from the heat. Let cool until lukewarm.
  4. Melt the chocolate and let cool slightly.
  5. Gradually stir in the custard mixture.
  6. Add the cocoa and beat with a whip until it is thoroughly mixed in.
  7. Stir in the heavy cream.
  8. Chill the mixture. Refrigerate 12 hours to mature the mix (p. 557).
  9. Freeze in an ice cream freezer.